Sour Cherry Pie Recipe
A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">80-120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">700g pitted sour cherries (fresh or frozen)</li><li class="ingredients-single-item">150-200g granulated sugar (adjust based on cherry tartness)</li><li class="ingredients-single-item">35g quick-cooking tapioca (or 4 tbsp cornstarch)</li><li class="ingredients-single-item">1/4 tsp almond extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Baking sheet (for catching drips)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie dough. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and work it into the flour using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar together in a small cup. The vinegar helps inhibit gluten development for a more tender crust. Drizzle 4 tablespoons of the liquid over the flour mixture and gently stir with a fork. Add more liquid, 1 tablespoon at a time, just until the dough holds together when squeezed. You might not need all the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60% for the bottom crust). Form each portion into a flat disc, wrap in cling film, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the flour to fully hydrate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. If using frozen cherries, allow them to thaw completely and drain any excess liquid. Place the pitted cherries in a large bowl and add sugar, tapioca, almond extract, salt, and lemon juice. Stir gently to combine and let sit for 15-20 minutes to allow the tapioca to begin absorbing moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 220°C (425°F) with a rack in the lower third of the oven. Place a baking sheet on the rack to preheat as well – this will help cook the bottom crust properly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the larger dough disc from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly. On a lightly floured surface, roll out the dough to a 30cm (12-inch) circle, rotating frequently and adding small amounts of flour as needed to prevent sticking. The dough should be about 3mm (1/8 inch) thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the dough to your pie dish by draping it over your rolling pin. Gently press it into the bottom and sides without stretching the dough (stretching leads to shrinkage during baking). Trim the excess dough, leaving a 2cm (3/4-inch) overhang. Place the lined pie dish in the refrigerator while you prepare the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second dough disc to a similar thickness. For a lattice top, cut the dough into 2.5cm (1-inch) strips using a pastry wheel or knife. Remove the pie shell from the refrigerator and fill it with the cherry mixture, mounding slightly in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To create the lattice, lay half the strips across the pie in one direction. Fold back every other strip halfway, then place one strip perpendicular to them. Unfold the strips, then fold back the alternate strips and lay another perpendicular strip. Continue this weaving process until the lattice is complete. Don't worry if it's not perfect—rustic looks beautiful too!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim the lattice strips to align with the bottom crust overhang, then fold the overhang up and over the edges of the strips. Crimp the edges decoratively between your thumb and forefinger, or press with fork tines to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the lattice and edges with egg wash, which will give your pie a beautiful golden shine. Sprinkle with coarse sugar for a professional-looking finish and added crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake at 220°C (425°F) for 20 minutes. This initial high heat helps set the crust structure. Then, reduce the oven temperature to 190°C (375°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously through the lattice (especially in the center) and the crust is a deep golden brown. If the edges brown too quickly, shield them with foil or a pie crust protector.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer the pie to a wire rack and let it cool completely for at least 4 hours before slicing. This cooling period is crucial—it allows the filling to set properly so it won't run when cut. I know it's tempting to dive in sooner, but patience will reward you with perfect slices!</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve at room temperature with vanilla ice cream or lightly whipped cream. The pie can be stored at room temperature, loosely covered, for 2 days, or refrigerated for up to 5 days (though the crust will soften slightly in the refrigerator).</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why use tapioca instead of cornstarch in a cherry pie?
Tapioca creates a clearer, more glossy gel-like filling with a pleasing texture that holds its shape when sliced. It stands up better to acidic fruits like sour cherries and doesn't break down with longer baking times, preventing the dreaded "soggy bottom" that can occur with cornstarch.
Can I make this pie with sweet cherries instead of sour?
Yes, you can substitute sweet cherries, but you'll need to reduce the sugar (try 100-125g) and increase the lemon juice to 3-4 tablespoons to balance the sweetness. The resulting pie will have a different flavour profile but can still be delicious with these adjustments.
How do I prevent a soggy bottom crust when baking fruit pies?
Bake your pie on a preheated baking sheet in the lower third of the oven to create direct heat underneath. The proper thickener (tapioca) is crucial, as is fully cooking the pie until the filling bubbles vigorously. Finally, allowing the pie to cool completely helps the filling set properly.
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