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
- 15 M
- 1 H, 30 M
- Makes 1 perfect pie
- 1 double pie crust
- 2 pounds sour cherries
- 3/4 cup granulated sugar
- 3 tablespoons unbleached all-purpose flour
- 2 tablespoons salted butter (1 ounce), cut into small pieces
- Vanilla ice cream (optional but STRONGLY encouraged)
- 1. Preheat the oven to 350°F (177°C).
- 2. Pit the cherries and measure 4 cups. Nibble the rest of the cherries out of hand.
- 3. In a large bowl, mix the sugar and the flour. Drain the cherries of any accumulated juices, toss them atop the sugar and flour mixture, and gently mix everything until combine.
- 4. Pile the sour cherry mixture in the pie crust so it’s slightly mounded in the middle. Dot the cherries with the butter. You can top this pie with either a solid pastry crust or a woven lattice. If making a solid crust, place the top crust over the filling and, using your fingers or the tines of a fork, crimp the edges of the pie well. With a sharp knife, cut vents in the top crust.
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.
- 5. Place the pie on a rimmed baking sheet and slide it in the oven. Bake until the filling is thick and bubbly, about 75 minutes. Transfer the pie to a wire rack to cool slightly prior to slicing and serving, preferably with a scoop (or more) of vanilla ice cream.