This sour cherry pie has a flaky crust made of flour, butter, and water, and, yes, fresh sour cherries. No goopy filling that comes out of a can here.
Suuuuuuuuuuummmer! That’s what cherry pie screams to us. In particular, that’s what sour cherry pie screams to us given that the bewitchingly tart little lovelies are in season for only a fleeting second from late June to early July. When life hands you sour cherries, make pie. Originally published June 2, 2015.–Anne Collins
When Can I Find Sour Cherries?
Montmorency is the most common variety available although North Stars or English Morellos can sometimes be found. Depending on where you live, look for them at farmers markets, specialty stores, and, occasionally, your regular grocery store.
Sour Cherry Pie
- Quick Glance
- Quick Glance
- 15 M
- 1 H, 30 M
- Makes 1 perfect pie
IngredientsEmail Grocery List
If making a lattice crust, cut 3/4-inch-wide strips of crust, weave them over the filling, and with your fingers or the tines of a fork, crimp the edges of the pie well.
Recipe Testers Reviews
If you don't have a good sour cherry pie recipe, this pie would definitely do.
Pitting the cherries takes a long time and is the bulk of the hands-on time. I purchased a wonderful cherry pitter last year and it makes quick work of pitting cherries with very few missed pits. If you're going to make a lot of cherry dishes and aren't purchasing pitted cherries, consider investing in one.
I would recommend checking the pie at around 45 minutes and, if it's getting too dark, cover it with foil.
This sour cherry pie received rave reviews from my family. My husband said this was the best cherry pie he's ever tasted!
Sour cherries were not available but organic Red Rainier cherries were available at my local Costco. I almost felt guilty using the first of the season's perfectly sweet cherries to make a cherry pie, but I'm sure glad I did. This was my first attempt at making a cherry pie with fresh cherries.
The pitting process of removing the stem and gently squeezing the pit out didn't work so great for me. I guess it may work better with cherries that are softer or closer to overripe; my cherries were still at the firm but ripe stage. I used a plastic protective cover from a thermometer probe, removed the stem, and poked the pointy tip of the plastic into the bottom of the cherry through the stem area and out popped the pit. This technique was a bit quicker than the first attempt to remove the pits and didn't require purchasing a cherry-pitting gadget (as long as you don't mind a little cherry juice on your hands).
The filling was a cinch to put together once the cherries were pitted. I barely had any cherry juice at the bottom of the bowl. Since my cherries were a sweet variety and not sour, I reduced the amount of sugar to 1/2 cup but kept the amount of flour the same.
I mounded the sugar-and-flour-coated cherries into the crust-lined pie dish and dotted them with 2 tablespoons butter before putting on the top crust and placing it in the oven. My pie started to bubble and was finished at the 75 minute mark. With my adjustments using sweet cherries and less sugar, the pie was sweet enough and happily devoured. We served the pie à la mode with some nice vanilla ice cream.