Description
This classic sour cherry pie features a luscious filling made from tart cherries thickened with cornstarch and accented with warm spices and almond extract. The flaky homemade pie crust forms a beautiful lattice top that bakes to golden perfection. Perfect for summer or anytime using frozen cherries, this pie is wonderful served with vanilla ice cream.
Ingredients
Scale
Filling
- 2 pounds frozen pitted tart cherries, thawed, juices reserved
- 1 cup reserved cherry juice
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water
- ¾ cup cane sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract
- Pinch salt
Pie Dough
- 1 recipe Pie Crust, chilled at least 2 hours (for a 9- or 9.5-inch pie)
For Assembly
- 1 large egg
- 1 tablespoon water (for egg wash)
- Coarse sugar, optional
- Vanilla ice cream, for serving
Instructions
- Prepare cherries and juices: Place thawed cherries in a strainer over a bowl to catch excess juices. Measure out 1 cup of the cherry juice for the filling, saving any leftover juice for another use.
- Make cornstarch slurry: Combine cornstarch and ¼ cup water in a small bowl until smooth; set aside.
- Cook cherry filling: Bring reserved 1 cup cherry juice to a boil in a small saucepan. Stir in sugar and return to a boil until dissolved. Add cornstarch slurry and stir continuously until the mixture thickens and turns clear and glossy. Remove from heat and stir in cinnamon, ginger, almond extract, and salt. Let cool completely.
- Roll out bottom crust: Roll out chilled pie dough to fit a 9 or 9.5-inch pie plate, leaving a ½-inch overhang. Cover loosely with plastic wrap and chill for 30 minutes. Meanwhile, position oven rack in bottom third and place a baking sheet on it; preheat oven to 425°F with the sheet inside.
- Roll out top crust: Roll out remaining pie dough, transfer to a baking sheet, cover loosely with plastic wrap, and chill alongside bottom crust.
- Prepare egg wash: Whisk together egg and remaining 1 tablespoon water in a small bowl; set aside.
- Assemble pie: Remove bottom crust from fridge and pour in cooled cherry filling. Transfer top crust to a cutting board and cut into 1-inch strips. Lay 4 to 5 strips crosswise over the pie. Weave 4 to 5 more strips perpendicular over the crosswise strips to create a lattice, pulling strips as needed. Trim edges and fold bottom crust edges over lattice, aligning with pie plate. Crimp edges to seal.
- Apply egg wash and sugar: Brush lattice with egg wash and sprinkle with coarse sugar if desired.
- Bake pie: Place pie on hot baking sheet in oven. Bake at 425°F for 20 minutes. Reduce heat to 375°F and bake for an additional 40 to 50 minutes, until crust is golden and filling bubbles. Tent edges with foil if they brown too quickly.
- Cool and serve: Allow pie to cool completely, about 4 hours, before slicing. Serve with vanilla ice cream if desired.
Notes
- If you don’t have 1 cup of cherry juice after thawing, microwave the cherries for 15 seconds and then press to release more juice. Repeat as needed. Save any extra juice for another use.
- Making pie dough ahead of time and chilling improves handling and crust texture.
- A lattice crust lets steam escape and creates a beautiful presentation.
- Use frozen tart cherries when fresh sour cherries are unavailable to enjoy this pie year-round.
- Coarse sugar on top adds a nice crunch and sparkle but is optional.
- Cooling the pie completely before serving ensures the filling sets properly.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 27 g
- Sodium: 130 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
