My Sour Cherry Pie Recipe

Tart and tangy, this sour cherry pie recipe is a summer sensation! Bursting with the juicy flavor of sour cherries, this pie is perfect for those who love a bit of a pucker. If you enjoy the delightful tartness of gooseberries and rhubarb, then prepare to be amazed by this delicious dessert. Get ready to impress your friends and family with this easy-to-follow recipe!

Prep Time 30 mins
Cook Time 80 mins
Calories 3931 kcal
Protein 76g
Rating 5.0 (1 Reviews)
My Sour Cherry Pie 42

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for My Sour Cherry Pie

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How to Make My Sour Cherry Pie

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, gently toss the pitted sour cherries with granulated sugar, flour, cinnamon, and nutmeg.
  3. Pour the cherry mixture into the unbaked pie crust.
  4. Dot the top of the filling with cold butter pieces.
  5. Cover the pie with the second pie crust (or use a lattice top). Crimp the edges to seal.
  6. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake for 60-70 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
  9. Let the pie cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

122 g

Sugar

1495g

Fat

269g

Carbs

202g