Sour Cherry Pie: A Delightful Baking Adventure

Made with tart cherries and flaky pie crust, sour cherry pie is the ultimate summer pie. Serve it with a scoop of vanilla ice cream to savor every bite of the season.

Slice of sour cherry pie a la mode on a plate.

Summer in the Midwest is a true celebration of produce, flourishing with sweet corn, juicy strawberries, and blueberries. Among the stars of this season are the bright red tart cherries, primarily harvested in Michigan. If you find yourself near a farmers’ market in the region, you’re likely to encounter beautiful heaps of these cherries. This year, don’t miss the opportunity to bring home some and create a delectable sour cherry pie.

Sour Cherries vs. Sweet Cherries

For many years, I’ve been crafting a variety of treats—from cherry pies to cherry crisp—using my homemade cherry pie filling. It’s noteworthy that this popular filling typically calls for sweet cherries. While sweet cherries are readily accessible in grocery stores during the summer, tart cherries are favored for their unique seasonal appeal.

But what exactly differentiates sour cherries from sweet cherries? Sweet cherries, like Bing or Rainier, are larger and range in deep red to golden-pink hues. They have a firm texture, are exceptionally sweet, and make for great snacking in summer.

In contrast, sour cherries, also known as tart cherries, showcase a bright red color with a softer texture and a noticeably tart flavor, which is less suited to snacking. This sourness makes them a treasured ingredient in dishes such as cherry clafoutis, cherry simple syrup, sour cherry cobbler, and, of course, sour cherry pie.

How to Make Sour Cherry Pie

Creating a sour cherry pie is a nostalgic summer ritual, particularly for those familiar with the fruit’s popularity in Michigan. Whether inspired by childhood memories or new culinary adventures, this recipe is simpler than you might believe!

Ingredients You’ll Need

Gather the following ingredients to prepare your delicious sour cherry pie:

  • 2 pounds fresh or frozen tart/sour cherries
  • ½ cup water
  • 2 tablespoons lemon juice
  • ¾ cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • Pie crust for a 9-inch double-crust pie

For those living near sour cherry-producing regions, you can typically find fresh cherries beginning in June. If fresh cherries aren’t available, frozen, pitted sour cherries make an excellent substitute!

Making Sour Cherry Pie

To start, prepare the pie filling. In a large saucepan over medium heat, combine the cherries, water, lemon juice, sugar, and cornstarch. Bring the mixture to a boil, then reduce the heat and simmer, stirring frequently, for 5-10 minutes. The filling is ready when the cherries have released their juices, and the resulting mixture has thickened to a clear, deep red color.

Remove from heat, then stir in vanilla and almond extract if desired, and allow to cool before assembling your pie.

Steps to Assemble Your Pie

  1. Preheat your oven to 425°F and place a rack in the bottom third of the oven.
  2. Roll out half of your pie crust and fit it into a 9-inch pie plate, trimming any excess.
  3. Pour the cooled filling into the pie crust.
  4. Roll out the second half of the crust and place it over the filling; crimp the edges to seal.
  5. Cut vents into the top crust to allow steam to escape.
  6. Brush the crust with an egg wash and sprinkle with sugar.
  7. Bake at 425°F for 15 minutes, then lower the temperature to 350°F and bake for another 40-45 minutes until golden brown.
  8. Let the pie cool for at least 2 hours before slicing.

Storage and Freezing

Store any leftover sour cherry pie in the refrigerator for up to 3 days. If you wish to freeze the pie, it’s best to do so before baking. Assemble the pie without the egg wash, wrap well in plastic and foil, and freeze for up to 3 months. When ready to bake, allow it to thaw slightly while the oven preheats, then brush the top with egg wash and bake as instructed, adding time if the pie is still frozen.

FAQs

Do I need to thaw frozen tart cherries before using them?

No, you can use them directly from the freezer, though it might take a little longer for the filling to boil.

How can I avoid a soggy bottom crust?

Baking the pie in the lower third of the oven can help achieve a crisp crust.

How can I prevent the edges from burning?

Check your pie at the 20-30 minute mark. If the edges are browning too quickly, cover them with a pie shield or foil.

Ingredient Quantity
Tart cherries (fresh or frozen) 2 pounds
Water ½ cup
Lemon juice 2 tablespoons
Granulated sugar ¾ cup
Cornstarch 4 tablespoons
Pure vanilla extract 1 teaspoon
Pie crust (for 9-inch pie) 1 set
Optional: Almond extract ¼ teaspoon
Egg wash (for brushing crust) 1 egg + water
Sugar (for sprinkling on crust) to taste

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