Oh my goodness, let me tell you about my love for sour cherry pie! There’s just something magical about that vibrant, tart flavor paired with a buttery, flaky crust. This is truly the best sour cherry pie recipe I’ve ever come across, and it holds a special place in my heart. I remember the first time I made it; the aroma of cherries baking filled my kitchen, and I couldn’t wait to dig in! Each slice is like a little burst of summer, and it always brings back sweet memories of family gatherings and warm evenings. Trust me, once you take that first bite, you’ll be hooked! This pie is not just a dessert; it’s a celebration of flavor and nostalgia, and I can’t wait for you to try it!
Ingredients for the Best Sour Cherry Pie Recipe
Gathering the right ingredients is key to making this pie absolutely delicious. Here’s what you’ll need:
- 2 cups fresh sour cherries, pitted (Trust me, fresh cherries make all the difference!)
- 1 cup granulated sugar (This will balance out the tartness of the cherries perfectly)
- 1/4 cup cornstarch (This helps thicken the filling and gives it that perfect texture)
- 1 tablespoon lemon juice (Just a little brightness to enhance those cherry flavors)
- 1 teaspoon vanilla extract (For that warm, comforting aroma)
- 1/4 teaspoon almond extract (This adds a lovely depth—don’t skip it!)
- 1/4 teaspoon salt (A pinch to bring out the sweetness)
- 1 tablespoon butter, cut into small pieces (For dotting on top of the filling—yum!)
- 1 package pie crusts (2 crusts) (You can make your own or use store-bought for convenience)
Make sure to have everything ready before you start, and you’ll be one step closer to pie perfection!
How to Prepare the Best Sour Cherry Pie Recipe
Now that you have all your ingredients ready, let’s dive into the fun part—making this gorgeous pie! Follow these steps, and you’ll be well on your way to cherry pie heaven.
Preheat the Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). This step is super important because a hot oven helps to create that perfectly golden crust while keeping the filling nice and bubbly. So, let that oven work its magic while you prepare everything else!
Prepare the Cherry Filling
In a large bowl, combine your fresh sour cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt. Gently stir everything together until the cherries are well coated. You want to see that beautiful mixture of sweet and tart coming together! The cornstarch will help thicken it all up while baking, so don’t skip that step. Let it sit for a few minutes to allow the flavors to meld together.
Assemble the Pie
Now, roll out your first pie crust and place it into your pie dish. Be gentle but firm—this crust is going to hold in all that yummy cherry goodness! Pour the cherry filling into the crust, making sure to spread it out evenly, and then dot that delicious filling with small pieces of butter. This little step adds richness to the filling. Next, roll out the second pie crust, cover the cherry filling, and seal the edges by crimping them together. Don’t forget to cut some slits in the top crust to let the steam escape; this will help prevent your pie from becoming a soggy mess!
Bake the Pie
Time to bake! Pop your assembled pie into the preheated oven and let it bake for 45-50 minutes. You’ll know it’s ready when the crust turns a beautiful golden brown and you can see the cherry filling bubbling through those slits. Oh, the aroma wafting through your kitchen will be heavenly!
Cooling and Serving
Once your pie is done baking, remove it from the oven and let it cool on a wire rack for at least 2 hours. This cooling time is crucial for the filling to set up nicely. I know it’s hard to wait, but trust me, it’s worth it! When you’re ready to serve, slice yourself a generous piece and don’t forget the whipped cream or a scoop of vanilla ice cream on top—perfection!
Why You’ll Love This Recipe
This sour cherry pie is not just a dessert; it’s an experience! Here are a few reasons why you’ll fall head over heels for this recipe:
- It’s simple to make, even for novice bakers—just follow the steps, and you’re golden!
- Fresh ingredients shine through, especially those tart sour cherries that are the star of the show.
- The flavor balance is spot on, with the tart cherries perfectly complemented by just the right amount of sweetness.
- It brings a delightful burst of summer flavors, no matter what season it is!
- Your kitchen will smell incredible while it bakes—trust me, your neighbors will be jealous!
- It’s versatile; serve it warm with ice cream or chilled with whipped cream, either way, it’s a hit!
- Perfect for gatherings or cozy nights at home—the kind of dessert that brings everyone together.
Tips for Success
Now that you’re ready to make the best sour cherry pie, let me share some of my tried-and-true tips to ensure your pie turns out perfectly every time!
- Selecting Cherries: Always go for fresh, ripe sour cherries if you can. Look for ones that are plump and firm, with a vibrant color. If you can’t find fresh, frozen cherries can work in a pinch, but make sure to thaw and drain them well to avoid excess liquid in your pie.
- Adjusting Sweetness: Depending on the tartness of your cherries, you might want to adjust the sugar a bit. If the cherries are extra sour, don’t hesitate to add a couple more tablespoons of sugar. Just taste the filling before sealing up the pie!
- Crust Handling: If you’re using store-bought pie crust, let it sit at room temperature for a few minutes before rolling it out. This makes it easier to handle and less likely to crack. If you’re making your own, keep the dough cold and work quickly to maintain that flaky texture.
- Sealing the Edges: When crimping the edges of your pie crust, make sure it’s sealed well to prevent any filling from bubbling over. A little water or egg wash on the edge can help to stick the crusts together nicely.
- Venting: Those slits in the top crust are super important! They allow steam to escape and help keep your crust flaky. You can get creative with the cuts—try making a fun design or just simple strips!
- Cooling Time: Don’t rush the cooling process. Letting the pie sit for at least 2 hours helps the filling set, making it easier to slice. It’s hard to wait, but I promise the first slice will be worth it!
With these tips in your back pocket, you’ll be well on your way to mastering this sour cherry pie recipe! Happy baking!
Nutritional Information Disclaimer
Just a quick note: the nutritional information provided for this sour cherry pie recipe is an estimate and can vary based on the specific ingredients and brands you use. It’s always a good idea to check the labels of your ingredients for the most accurate information. So, while I strive to give you a helpful guideline, remember that your pie’s nutrition may differ slightly. Enjoy every delicious bite, knowing it’s made with love!
FAQ About the Best Sour Cherry Pie Recipe
Got questions about making this delicious sour cherry pie? I’ve got you covered! Here are some of the most common questions I get, along with my answers to help you out:
Can I use frozen cherries?
Absolutely! Frozen cherries can work just fine in this recipe. Just make sure to thaw them and drain any excess liquid before mixing them with the other ingredients. This will help prevent your pie from getting too watery!
How do I store leftovers?
To store your leftover pie, simply cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for about 3-4 days. If you’ve got a lot left over, you can also slice it and store individual pieces in an airtight container!
Can I make this pie ahead of time?
Yes, you can! This pie actually tastes even better the next day as the flavors meld together. Just make sure to let it cool completely before wrapping it up and storing it in the fridge. If you want to freeze it, I recommend baking the pie first, then cooling it completely, and wrapping it tightly before freezing. It can last for up to 2 months!
What’s the best way to reheat the pie?
The best way to reheat your sour cherry pie is to pop it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help maintain that lovely flaky crust while warming up the filling. If you’re in a hurry, you can microwave a slice, but it might not have that same crispy crust texture!
Can I use a different type of fruit?
Sure! While this recipe shines with sour cherries, you can experiment with other fruits like blueberries, raspberries, or even a mix of them. Just keep in mind that you may need to adjust the sugar depending on the sweetness of the fruit you choose!
Why is my pie filling runny?
If your filling turns out runny, it could be due to a couple of reasons. Make sure you’re using enough cornstarch to thicken the filling, and let the pie cool completely before slicing. This cooling time helps the filling set up nicely!
I hope these FAQs help you as you embark on making the best sour cherry pie! If you have any more questions, feel free to reach out. Happy baking!
Storage & Reheating Instructions
After all that hard work and deliciousness, you’ll want to know how to store your sour cherry pie properly! First off, if you have any leftovers (which is always a win), let the pie cool completely at room temperature. Then, cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can be stored in the refrigerator for about 3-4 days. I promise it tastes just as good the next day, if not better!
If you find yourself with a lot of pie left over, don’t fret! You can also slice it and store individual pieces in an airtight container for easy snacking. Just remember to enjoy them within a few days for the best flavor and texture.
Now, when it comes to reheating, I recommend using the oven to maintain that lovely flaky crust. Preheat your oven to 350°F (175°C) and place the pie in for about 15-20 minutes, or until it’s warmed through. This way, you’ll get that crispy crust back and the filling will be delightfully warm!
If you’re in a pinch and need a quicker option, you can microwave a slice for about 30-45 seconds. Just keep in mind that while it’ll warm the filling, the crust might lose its crispiness. But hey, it’s still pie, and I’m here for it!
So, whether you’re enjoying it fresh out of the oven or later as a delightful leftover, this sour cherry pie is sure to bring smiles all around!
Imprimer
The Best Sour Cherry Pie Recipe: 7 Simple Steps to Bliss
- Temps Total: 1 hour 10 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious sour cherry pie recipe that highlights the tartness of fresh cherries.
Ingrédients
- 2 cups fresh sour cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 package pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sour cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt.
- Mix until cherries are well coated.
- Roll out one pie crust and place it in a pie dish.
- Pour the cherry mixture into the crust and dot with butter.
- Cover with the second pie crust, seal the edges, and cut slits for steam to escape.
- Bake for 45-50 minutes or until crust is golden brown.
- Let cool before serving.
Notes
- Use fresh cherries for the best flavor.
- Adjust sugar based on the tartness of the cherries.
- Serve with whipped cream or vanilla ice cream.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 20g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 2g
- Le taux de cholestérol: 10mg
Mots-clés: sour cherry pie, pie recipe, dessert, cherries
