Sour Cherry Pie

Recipe by Susan Reid
64 Reviews 4.4 out of 5 stars

Bright, tangy, and wonderfully juicy, sour cherries give this pie a fresh, pleasantly tart flavor that’s a stark contrast to overly sweet cherry pie filling. The ingredient list for this Sour Cherry Pie is refreshingly simple, with just a few thoughtful additions — a splash of almond extract to complement the cherries, and a touch of cinnamon for warmth. For the most classic presentation (and one George Washington, cherry enthusiast that he was, would surely appreciate), top it with a golden, crisscrossed lattice crust.

Prep
35 mins
Bake
40 to 45 mins
Total
1 hr 20 mins
Yield
one 9" pie
Mr. Washington's Cherry Pie - select to zoom
Mr. Washington's Cherry Pie - select to zoom
Mr. Washington's Cherry Pie - select to zoom
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Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 425°F with a rack in the center.

  2. To prepare the crust: Divide the dough into two pieces, making one chunk slightly larger. Roll the larger piece of dough into a 13" round. Transfer the circle to a 9" pie pan.

  3. To make the filling: Drain the cans of cherries, reserving 2/3 cup (151g) water from one of them. Place the cherries and reserved liquid in a large mixing bowl. For frozen cherries, just place the cherries in a bowl as is (there's no need to thaw them first). 

  4. Combine the sugar, cinnamon, and Instant Clearjel or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined.

  5. Stir in the almond extract and salt. If you're using frozen cherries, let the filling sit for 20 minutes before using it to fill the pie shell.

  6. Spoon the filling into the pastry-lined pan, and dot with butter.

  7. Roll out the second crust and place it on top of the filling. Use a sharp paring knife to cut vents in the top, then squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork as desired. Alternatively, top this Sour Cherry Pie with pie dough woven into a lattice fashion; see our blog post How to make a lattice crust, for details.

  8. To bake: Place the pie on a parchment-lined baking sheet (to catch any spills) and bake for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.

  9. Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set. Cut into slices and serve at room temperature.

  10. Storage information: Store leftover Sour Cherry Pie, well-wrapped, in the refrigerator for several days, or freeze for longer storage.

Tips from our Bakers

  • Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.

  • Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.

  • Why is there such a range in volume for fruit pie filling from one recipe to the next? Some recipe writers simply like more fruit in their pie. And some fruits (think raspberries) shrink more than others (e.g., apples) during baking, so you need to start with greater volume to yield an amply-filled pie.

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