Fresh Sour Cherry Pie Recipe

4.89 from 9 votes

This delicious sour cherry pie is made with fresh fruit (tart cherries) and a basic pie crust (pate brissee). It is a beautiful recipe to make any time of the year if you also have access to frozen sour cherries.

Prep Time30

Cook Time1 30

Time in the fridge1

Total Time3

Course: Pies

Cuisine: American

Servings: servings

Calories: 484kcal

Author: Gabriela

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

US Customary - Metric

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.

Video

Notes

The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Expert Tip:

When making the pie crust, try to handle the dough as little as possible to keep the butter cold. This will result in a flakier crust. If the dough becomes too warm while you're working with it, don't hesitate to pop it back in the refrigerator for a few minutes. This can make a big difference in the texture of your pie crust.

Nutrition