This is a delightful recipe for sour cherry pie, crafted with fresh sour cherries and encased in a simple pate brissee crust. It's a versatile dish that can be prepared throughout the year, particularly if you have frozen sour cherries at your disposal.
This recipe is part of my growing collection of pies and tarts, where you might find some other unique and delicious gems to try in your kitchen. Discover an easy Apple Pie Bars recipe, a delicious Whiskey Flavored Pumpkin Pie, or this savory Spinach Feta Cheese Pie, to name a few.
Jump to:
A Classic Summer Dessert
I have to say that the pictures do not do justice to this pie. When I took it out of the oven, the juices were all over the place. Sorry about that, people! However, the taste is exactly what it should be, and I am proud of my mess. It is perfect for summer days, so I decided to make the recipe for a visit to my family.
You can make this tart with fresh sour cherries that need to be pitted or with frozen sour cherries that have already been cleaned. I have never used canned tart cherries, so I don't know how they would work in this recipe.
The pie crust recipe is a classic pate brisee that is versatile and can be used in any pie recipe, whether these recipes are savory or sweet.
What Is Pate Brisee?
Pate brisee is the French name for any shortcrust pie dough made with butter. It is a good crust for all kinds of recipes, from savory to sweet, and it can last in the fridge for about three days or in the freezer for about three months. Making extra dough and freezing it for emergencies is always a good idea.
What Are Tart Cherries Or Sour Cherries?
Tart cherries, also known as sour cherries, come from the same family as sweet cherries and are a favorite in Europe and Asia. They are slightly smaller and pack a bold, tangy flavor. Because of their natural acidity, I always add a generous amount of sugar when making pie fillings.
Living in Minnesota, I rarely had access to fresh or frozen sour cherries.
Now that I’ve moved overseas, this humble fruit is much more available, which lets me fully embrace its unique taste.
In Eastern Europe, people also make a liqueur from these sour cherries with sugar and alcohol. It's delicious if you ask me.
Ingredients Needed
For the crust:
- All-purpose flour
- Salt: Salt enhances the flavors of any baked goods, so please do not skip it.
- Unsalted butter: Very cold unsalted butter
- Water: ice water if possible.
For the filling:
- Sour cherries: If sour cherries are not available, use regular cherries, but remove ½ cup sugar from the recipe. Cherries are sweeter and don't need as much sugar as tart cherries.
- Granulated sugar
- Salt
- All-purpose flour or cornstarch
- Unsalted butter
Video Recipe
How To Make The Sour Cherry Pie
Make The Crust First:
In a food processor: I like making pie crust in the food processor, as the process is straightforward, and I have never encountered any problems with the crust.
Start with the ingredients. The butter has to be super cold, directly from the fridge. Cut it into small cubes. Mix flour with salt together. Place everything in the food processor. Pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix.
Add water, one tablespoon at a time, until the mixture holds together.
Divide the dough into two parts, then shape each half into a disk. Wrap each half in plastic foil and refrigerate until firm, about 1 hour or up to 1 day. (You can skip this part if you are in a hurry)
Make The Sour Cherry Filling:
Place the pitted sour cherries in a bowl. If you use frozen fruit, drain and thaw it well before using it. Mix sugar, salt, and flour (or cornstarch). Add the mixture to the fruit. Now is the time to add vanilla or almond flavor if you like more flavor. Mix everything together.
Tip: You can swap flour for cornstarch if you want.
Assemble The Tart Cherry Pie:
Now, preheat the oven to 375F. Roll out one piece of dough on a floured board to a 12-inch size. This will fit in a 9-inch pan.
Add the cherry mixture. Top the filling with little pieces of butter. Place the pie in the fridge while you work on the top of the pie.
Roll out the other dough disk to a 9-10-inch size. Using a cookie cutter or a pastry tip, make a few holes in the pastry using the shapes you like. I used the leftover dough to make leaves and decorate the edges of the pie.
Remove the unbaked pie from the fridge and cover it with the top. Press together both layers of crust to seal around the edges. Fold edges under and crimp as desired, or decorate with leftover dough.
Brush the crust with egg wash and bake in the oven for 1 ½ hours or until the pie is golden brown on top and bubbling.
Expert Tip
You might need to put some foil underneath the pie dish or another tray to avoid cleaning the oven, as the pie's juices might come out during baking.
Allow the pie to cool down on a wire rack, then serve it at room temperature.
Recipe Faqs
Yes, you can use a store-bought pie crust if you're short on time. However, homemade pâte brisée has a unique, flaky texture that's hard to match with store-bought versions.
This pie is delicious on its own, but it's also great served with a scoop of vanilla ice cream or a dollop of whipped cream.
You can replace the sour cherries with other fruits like blueberries, apples, or peaches. Just remember that the cooking time and sugar content may need to be adjusted depending on the fruit.
Storage
After completely cooling the pie, store it in the refrigerator for up to 4-5 days. You can enjoy it cold, at room temperature, or warm slightly in the microwave/oven.
You can prepare the pie and freeze it uncooked. Just wrap it in aluminum foil and place it in the freezer. If stored correctly, it could last about three months. When you decide to use it, you can bake it normally. Do not thaw before. Baked pies can be frozen for up to three months.
More Recipes With Cherries
- Best Sour Cherry Pie
- Delicious Savory Recipes With Fresh Cherries
- Cherry Flavored Drinks&Cocktails&Smoothies
More Savory Or Sweet Pie Recipes
- Sweet Cheese Slab Pie
- Toffee Pecan Pie Bars
- Apple And Berries Pie
- Apple Pie- Romanian Style
- Phyllo Meat And Potato Pie
- Easy Lavender Lemon Curd Pie
📖 Recipe
Fresh Sour Cherry Pie Recipe
Equipment
- 1 Deep-Dish Pie Pan 9-inch
Ingredients
Make the pastry:
- 2 cups all purpose flour
- ¾ teaspoon salt
- ⅔ cup unsalted cold butter
- 4-5 tablespoons cold water
Cherry filling:
- 1 quart sour (tart) cherries washed and pitted or frozen-drained and thawed
- 1 ¼ cups granulated sugar
- ¼ cup all purpose flour can be replaced with cornstarch
- ½ teaspoon vanilla or almond extract your preference
- ¼ teaspoon salt
- 2 tablespoons unsalted butter cut into small pieces
Instructions
How to make the pie crust (pâte brisée):
- In a food processor: Mix flour and salt and place in the food processor. Add cold butter cut into small cubes, and pulse a few times until the mixture resembles sand or bread crumbs. Do not overmix. Add water, one tablespoon at a time, until the mixture holds together.
- By hand: Mix flour and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add water, one tablespoon at a time, until the mixture holds together.
- Divide the dough into two parts, then shape each half into a disk. Wrap each half in plastic foil and refrigerate until firm, about 1 hour or up to 1 day. (You can skip this part if you are in a hurry)
How to make the sour(tart)cherry filling:
- Mix sugar, salt, and flour(or cornstarch) together. Set aside. If you use frozen sour cherries, make sure to drain and thaw the fruit.
- If you use fresh cherries, wash and pit them.
- In a large bowl, place the sour cherries and add the sugar-flour mixture. Mix everything together.
How to assemble the pie:
- Preheat oven to 375F.
- Roll out one piece of dough on a floured board to 12 inches. This will fit in a 9-inch pan. Trim away excess and use it to decorate the pie.
- Add the cherry mixture. Top the filling with little pieces of butter. Place the pie in the fridge while you work on the top of the pie.
- Roll out the other dough disk to a 9-10-inch size. Using a cookie cutter or a pastry tip, make a few holes in the pastry using the shapes you like. (I use the leftover dough to make leaves and decorate the edges of the pie)
- Take the pie out of the fridge and cover it with the top. Press both layers of crust together to seal around the edges. Fold the edges under and crimp as desired, or decorate with leftover dough.
- Brush the crust with egg wash. Bake in the oven for 1 ½ hours or until the pie is golden brown on top and bubbling. You might need to put some foil underneath the pie dish to avoid cleaning the oven, as the pie juices might come out during baking.
- Allow it to cool on a rack and serve it cool.
Comments
No Comments