Can I use store-bought crust for cherry pie?

Yes, store-bought crusts are a great shortcut. While homemade crust offers better flavor and texture, a high-quality frozen or refrigerated crust will still produce excellent results. Just make sure to blind bake if needed.

How do I thicken cherry pie filling naturally?

Cornstarch is the easiest thickener, but you can also use arrowroot or instant tapioca. Cooking the filling beforehand and letting it cool also helps prevent a runny pie.

Can I use sweet cherries instead of sour?

Absolutely. Reduce the sugar to about ⅔ cup and increase lemon juice to balance the flavor. You can even add a bit of cranberry juice or rhubarb to replicate the tartness.

Why does my cherry pie overflow during baking?

Fruit pies tend to bubble over if overfilled or baked too hot. Leave at least half an inch of space below the top crust and always place your pie on a parchment-lined baking sheet to catch spills.

Sour Cherry Pie Recipe: The Best Tart Fruit Dessert

Name: Sour Cherry Pie Recipe
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 ½ cups (300g) all-purpose flour; ½ teaspoon kosher salt; 20 tablespoons (285g) unsalted butter, chilled and cubed; ¼ to ½ cup ice water; 1 egg (for egg wash); 2.2 pounds (1kg or about 6 cups) sour cherries, pitted; 1 cup (200g) granulated sugar; 1 teaspoon lemon juice; 3 tablespoons (25g) cornstarch; ½ teaspoon vanilla extract; ¼ teaspoon almond extract; 1 tablespoon (14g) unsalted butter, cubed; 1 tablespoon granulated sugar (for topping)

Sour Cherry Pie Recipe

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This Sour Cherry Pie is the ultimate summer dessert featuring a flaky all-butter crust and a sweet-tart cherry filling. Made with fresh, frozen, or canned sour cherries, it’s a delicious and nostalgic recipe perfect for any occasion.

Author: Emily
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 ½ cups (300g) all-purpose flour
½ teaspoon kosher salt
20 tablespoons (285g) unsalted butter, chilled and cubed
¼ to ½ cup ice water
1 egg (for egg wash)
2.2 pounds (1kg or about 6 cups) sour cherries, pitted
1 cup (200g) granulated sugar
1 teaspoon lemon juice
3 tablespoons (25g) cornstarch
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon (14g) unsalted butter, cubed
1 tablespoon granulated sugar (for topping)

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Instructions

In a food processor, pulse flour, salt, and sugar to combine. Add cold butter and pulse until pea-sized crumbs form.
Gradually add ice water, pulsing until dough forms clumps. Divide dough into 2 discs, wrap in plastic, and chill for 1 hour.
In a saucepan, combine pitted sour cherries, sugar, and lemon juice. Cook over medium heat until cherries release juice.
Mix cornstarch with a few tablespoons of water, then stir into the cherry mixture. Cook until thickened, then remove from heat.
Stir in vanilla and almond extracts. Let the filling cool completely.
Roll out one dough disc and place into a 9-inch pie pan. Pour in cherry filling and dot with cubed butter.
Roll out the second dough disc and cut into strips for lattice topping or use whole with steam vents. Seal edges and crimp.
Brush with egg wash and sprinkle with sugar.
Bake at 425°F for 15 minutes. Reduce to 375°F and bake for 45–60 minutes until golden and bubbly.
Let pie cool before slicing and serving.

Notes

Use frozen or canned sour cherries when fresh aren’t available.
Refrigerate all crust ingredients before use for best results.
Blind bake crust for extra crispiness if desired.
Adjust sugar and lemon juice if substituting sweet cherries.
Wrap and freeze fully cooled pie for up to 4 months.

Find it online: https://recipeshots.com/sour-cherry-pie-recipe/