Sour Cherry Pie Recipe: The Best Tart Fruit Dessert for Summer

Nothing says summer quite like a homemade sour cherry pie. With its flaky golden crust and tangy-sweet fruit filling, this pie is a celebration of the short but glorious sour cherry season. Whether you’re hosting a BBQ, holiday gathering, or just treating yourself to a nostalgic dessert, this pie delivers the perfect balance of comfort and indulgence. The best part? You can make it year-round with frozen or canned cherries—no need to wait for July.

Don’t miss our mixed berry fruit cobbler recipe for another easy fruit-forward dessert you’ll love baking after this one.

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Why Sour Cherry Pie is a Beloved Classic

A seasonal fruit dessert with timeless charm

Sour cherry pie has been a favorite in American kitchens for generations. Its vibrant ruby red filling and flaky pastry crust evoke memories of summers spent baking with family. Traditionally baked during cherry season in June and July, this pie has become a staple at summer picnics and holiday cookouts. It’s rustic, beautiful, and always a crowd-pleaser.

The perfect balance of tart and sweet flavors

Unlike overly sugary fruit pies, sour cherry pie stands out for its refreshing tartness. The cherries’ natural acidity enhances the sugar and vanilla in the filling, delivering complex flavor in every bite. That unique sweet-tart combo is what makes this pie so addictive.

Why tart cherries make all the difference

Tart cherries (also known as Montmorency cherries) have a smaller size, softer skin, and a bold, tangy flavor that sweet cherries just can’t match. When cooked down with sugar, lemon juice, and a touch of almond extract, they create a filling that’s luscious without being overly rich. Learn more about how black raspberry jam uses a similar tangy base for intense fruit flavor.

Choosing the Best Cherries for Pie

Fresh, frozen, or canned: What works best?

While fresh sour cherries are ideal, they can be hard to find outside farmers’ markets or U-pick farms. Luckily, frozen or canned tart cherries are excellent substitutes. Just drain canned cherries or thaw and strain frozen ones to avoid excess moisture in your pie. Avoid cherry pie filling in cans—it’s often overly sweet and lacks that homemade flavor.

Where to find sour cherries in the U.S.

Fresh sour cherries are seasonal and usually available for only a few weeks in early summer. Try checking local farms, farmers markets, or Persian and Middle Eastern stores. Frozen sour cherries are available in most large supermarkets or online year-round. Looking for inspiration? Try our cherry vanilla jam recipe for another way to enjoy tart cherries year-round.

Tips for using sweet cherries as a substitute

Can’t find sour cherries? No problem—sweet cherries like Bing or Rainier can be used with a few adjustments. Reduce the sugar in the filling and increase the lemon juice slightly to balance the flavors. You can also mix in a handful of cranberries or rhubarb for extra tartness, just like we do in this rhubarb compote recipe.

Ingredients You’ll Need for the Perfect Sour Cherry Pie

All-butter crust: Why it matters

For a truly flaky and flavorful crust, use an all-butter recipe made with cold European-style butter. It creates a tender texture and rich flavor that shortening just can’t match. Keep the butter and water as cold as possible to prevent melting before baking.

Must-have pie filling ingredients

The filling is simple yet powerful. Sour cherries, sugar, lemon juice, and cornstarch form the base, while almond and vanilla extracts round out the flavor. A bit of butter added before baking enriches the filling as it bubbles beneath the crust.

Flavor boosters: almond extract, lemon juice, vanilla

Almond extract enhances the cherry flavor, lemon juice balances sweetness with acidity, and vanilla adds warmth. Use a light hand with almond extract—too much can overpower the fruit. Want more citrusy flavor combos? Don’t miss our lemon posset recipe that uses similar flavor balancing tricks.

How to Make Sour Cherry Pie from Scratch

Making sour cherry pie from scratch may seem daunting, but once you get the basics down, it’s one of the most rewarding desserts to bake. The key is prepping each component—the crust, the filling, and the assembly—so they come together beautifully in the oven.

Step-by-step crust prep like a pro

Start by making your all-butter crust. In a food processor, pulse together flour, sugar, and salt. Add cubes of chilled butter and pulse until the mixture forms pea-sized crumbs. Slowly add ice water until the dough starts to clump. Form into two discs, wrap in plastic, and chill for at least one hour. Cold dough is easier to roll and yields a flakier result.

Before rolling out, flour your work surface and rolling pin to prevent sticking. Roll the bottom crust into a 12-inch circle and press it gently into your 9-inch pie pan. Refrigerate again while you prep the filling.

How to make a thick, not runny cherry filling

A runny pie can ruin your slice. For a rich, jammy consistency, combine pitted sour cherries with sugar and lemon juice in a saucepan over medium heat until they release juices. Mix cornstarch with a bit of water and stir it into the bubbling mixture. Keep cooking until it thickens. Then, remove from heat and stir in vanilla and almond extracts.

Let the filling cool completely. This helps it thicken further and prevents a soggy bottom when it hits the raw crust.

Assembling and baking with a flaky finish

Once your filling is cool and your bottom crust is ready, pour the cherry mixture into the pie shell. Dot with cubes of cold butter for added richness. Roll out the second dough disc and slice it into strips to create a lattice top—or keep it whole and cut steam vents.

Brush the top with egg wash and sprinkle with sugar for that bakery-style golden finish. Bake at 425°F for 15 minutes, then reduce to 375°F and bake an additional 45–60 minutes until bubbling and golden.

Expert Tips to Prevent a Soggy Bottom

Blind baking: When and how to do it

If you’re worried about soggy crust, blind baking is your friend. Line your pie shell with parchment, fill with pie weights or dried beans, and bake at 375°F for 15 minutes. Remove weights and bake 8 more minutes. Brush with egg wash and return to the oven for 1–2 minutes to seal the crust.

This technique adds a protective barrier and pre-cooks the bottom so it can hold up to juicy fruit fillings.

Thickeners: Cornstarch vs tapioca vs flour

Cornstarch is the most common thickener for cherry pie because it sets clear and firm. Tapioca starch works too, though it can give a slightly gummy texture. All-purpose flour is a backup option but may cloud the filling and dull the color.

The key is using the right ratio—usually 1 tablespoon of cornstarch per cup of fruit juice. Stir it in only once the cherries have released their juices for best results.

Why lattice tops help with moisture control

Lattice crusts aren’t just decorative—they’re functional. The open design allows moisture to evaporate as the pie bakes, helping thicken the filling naturally and giving you that luscious, jammy texture. Too much steam trapped under a solid top crust can result in a watery pie.

Serving, Storing, and Freezing Your Cherry Pie

Serving ideas: à la mode, whipped cream & more

Freshly baked sour cherry pie is best enjoyed slightly warm or at room temp. Top it with a scoop of vanilla ice cream for a classic finish or a dollop of whipped cream for extra indulgence. Feeling adventurous? Pair it with homemade rhubarb ice cream for a tart-on-tart combo.

How long it lasts at room temp or fridge

According to the USDA, fruit pies can be kept covered at room temperature for up to 2 days thanks to their high sugar content. After that, refrigerate it—loosely covered—for up to 5 days. Always let the pie come to room temperature before serving for the best texture.

Tips for freezing and reheating

To freeze, allow the baked pie to cool completely, then wrap tightly in plastic wrap and foil. Store in a freezer bag for up to 4 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F for about 30 minutes. Shield the edges with foil to avoid over-browning.

Check out our guide on strawberry pie for similar freezing and storage tips you can use with other fruit pies.

Delicious Variations on Sour Cherry Pie

Crumb topping instead of lattice

Want to skip the lattice but still wow your guests? Swap the top crust for a buttery crumb topping. Mix equal parts brown sugar and flour, then work in cold butter until crumbly. Sprinkle generously over the cherry filling before baking. This version is faster and offers a satisfying crunch.

Make it chocolate with a black forest twist

Give your pie a black forest vibe by adding a layer of chocolate ganache beneath the filling or using a cocoa-infused crust. The bittersweet chocolate complements the tart cherries beautifully. You can also drizzle melted chocolate on top once the pie has cooled.

Add berries for a vibrant summer combo

Sour cherries pair wonderfully with other summer fruits like blueberries, raspberries, or even blackberries. Replace 1–2 cups of cherries with your favorite berry combo. Looking for inspiration? Try our easy raspberry eton mess for a no-bake fruity twist.

Conclusion: Time to Bake the Best Sour Cherry Pie

There’s something magical about a homemade sour cherry pie. With its bright flavor, tender crust, and irresistible aroma, it’s a dessert that brings people together and turns any meal into a celebration. Whether you’re a baking novice or seasoned pie pro, this recipe is approachable, versatile, and guaranteed to impress.

Don’t miss our bite-sized Texas sheet cake bites if you’re craving even more homemade dessert goodness.

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Frequently Asked Questions About Sour Cherry Pie

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