Sour Cherry Pie

Sunday, July 15, 2012

We (I) love pie.  Not sure what else to say..but man was this good.

Sour Cherry Pie


prep time:

cook time:

total time:


  • For the filling

  • 2 pounds fresh sour (tart cherries (or drained thawed frozen), pitted (6 cups))
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 2 tablespoons unsalted butter (cut into small pieces)
  • ** I add 3 tbs of tapioca just to make sure it will not be runny

Pie Crust


  • 2-1.4 cup flour
  • 16 tbs butter
  • 1/4 cup water
  • 1 beaten egg for wash


  1. Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
  2. Roll pie crust and trim. Add filling, top with second crust, and brush with egg wash. Bake on a foil lined sheet until bubbling in the center, approx 45 minutes to an hour. Transfer to wire rack and cool before serving.

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