Description
This classic sour cherry pie recipe features a deliciously tart filling made from frozen pitted tart cherries thickened with cornstarch and spiced with cinnamon, ginger, and almond extract. The pie boasts a beautiful lattice crust and is perfect served with vanilla ice cream. The pie dough and filling can be made ahead for convenience, and the finished dessert is an ideal summer treat that can be enjoyed year-round.
Ingredients
Scale
Filling
- 2 pounds frozen pitted tart cherries, thawed, juices reserved
- 1 cup cherry juice (reserved from cherries)
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water, divided
- ¾ cup cane sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract
- Pinch salt
Crust and Topping
- 1 recipe Pie Crust, chilled at least 2 hours (enough for bottom and top crust)
- 1 large egg
- Coarse sugar, optional for sprinkling
- Vanilla ice cream, for serving
Instructions
- Prepare the cherries: Place the thawed cherries in a strainer over a bowl to catch the juices. Measure out 1 cup of the reserved cherry juice and set aside. Transfer cherries to a large mixing bowl.
- Make the cornstarch slurry: In a small bowl, combine the cornstarch with ¼ cup water and stir until smooth. Set aside.
- Cook the filling: Pour the 1 cup reserved cherry juice into a small saucepan and bring to a boil. Add the cane sugar and stir until fully dissolved. Return mixture to a boil, then gradually whisk in the cornstarch slurry. Stir constantly until the juice thickens, becomes clear, and glossy. Remove from heat and stir in cinnamon, ground ginger, almond extract, and a pinch of salt. Pour the thickened mixture over the cherries in the bowl and stir to combine. Allow the filling to cool completely.
- Prepare bottom crust: Roll out the chilled pie crust for the bottom, leaving a ½-inch overhang on all sides to fit a 9- or 9.5-inch pie plate. Transfer to pie plate, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 425°F with a baking sheet placed on the bottom rack to heat.
- Prepare top crust: Roll out the remaining pie dough and place it on a baking sheet. Cover loosely with plastic wrap and chill in the fridge until the bottom crust is ready.
- Assemble the pie: Whisk together the egg and remaining 1 tablespoon water to make an egg wash. Remove the bottom crust from the fridge and pour the cooled cherry filling into it. Transfer the top crust to a cutting surface and cut into 1-inch strips. Lay 4 to 5 strips evenly across the filling horizontally. Weave another 4 to 5 strips vertically, pulling back the horizontal strips to create a lattice pattern. Trim excess dough from edges and fold the bottom crust’s overhang over the lattice edges. Crimp edges to seal.
- Finish and bake: Brush the lattice crust with the egg wash and sprinkle with coarse sugar if desired. Place the pie on the preheated baking sheet in the oven. Bake at 425°F for 20 minutes, then lower the temperature to 375°F and bake for an additional 50 minutes or until the crust is golden brown and the filling is bubbling. If the edges start to brown excessively, cover with foil to prevent burning.
- Cool and serve: Allow the pie to cool completely, about 4 hours, before slicing. Serve with vanilla ice cream for a classic presentation.
Notes
- If you do not have 1 cup of cherry juice after thawing, microwave the cherries for 15 seconds and press to release more juice. Repeat as needed until 1 cup is obtained. Save any extra juice for another use.
- Make pie dough up to two days in advance; keep chilled.
- Frozen tart cherries can be used year-round as a convenient alternative to fresh.
- For a crispier crust, brush the lattice with egg wash and sprinkle coarse sugar before baking.
- If filling bubbles over during baking, place a baking sheet on the lower rack to catch drips and simplify cleanup.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
