Sour Cherry Pie + A recipe

Please note:

This recipe will work for both sour and sweet cherries, but you will
need to adjust the lemon juice quantity.



  • You can make your own crust or you can buy a pre-made 2-pack of deep dish frozen pie crusts from the grocery store.


  • 1 cup, plus 1 tablespoon sugar

  • 3 tablespoons cornstarch

  • 1/4 teaspoon salt

  • 5 cups of pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)

  • 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

  • 1 tablespoon (about) milk


  1. Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in a medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

  2. Roll out dough or place frozen pie crust in a 9-inch glass pie dish. Trim.

  3. Transfer filling to dough-lined dish, mounding slightly in the centre. Dot with butter.

  4. Roll out another dough ball or cut a thawed pie crust into strips. Arrange dough strips on top of the filling, forming a lattice. Trim.

  5. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

  6. Place the sour cherry pie on a rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F and bake pie until the filling is bubbling and the crust is golden brown.

  7. Transfer pie to a rack and cool completely.

  8. Cut into wedges and serve with vanilla ice cream.

  9. ENJOY!

Written by
Samantha Nickerson

Samantha is the Founder of and is also the Lead Content Creator. She is a community inspired individual who is always looking for better ways to serve and connect the community, whether it be through the sharing of stories or organizing local events.

Samantha also designs websites & is a digital marketer.

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Written by Samantha Nickerson