Description
A classic sour cherry pie with a perfectly buttery lattice crust and a sweet, tart filling made from frozen tart cherries. This pie is a delightful summer dessert that can also be enjoyed year-round using frozen cherries. Serve warm with vanilla ice cream for an irresistible treat.
Ingredients
Scale
Filling
- 2 pounds frozen pitted tart cherries, thawed, juices reserved
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water
- ¾ cup cane sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract
- Pinch salt
Pie Crust
- 1 recipe Pie Crust, chilled at least 2 hours
Finishing
- 1 large egg
- Coarse sugar, optional
- Vanilla ice cream, for serving
Instructions
- Prepare cherries: Place the thawed cherries in a strainer over a bowl to collect the juices. Measure out 1 cup of cherry juice, saving any extra for another use. Transfer the cherries to a large bowl.
- Make cornstarch slurry: In a small bowl, whisk the cornstarch with ¼ cup water until smooth. Set aside.
- Cook filling: Pour the 1 cup cherry juice into a small saucepan and bring to a boil. Add the cane sugar and stir until dissolved. Return to a boil, then stir in the cornstarch slurry. Cook until the mixture thickens and becomes clear and glossy. Remove from heat and pour over the cherries. Stir in cinnamon, ginger, almond extract, and a pinch of salt. Let the filling cool completely.
- Prepare bottom crust: Roll out the chilled pie crust to fit a 9- or 9.5-inch pie plate, leaving a ½-inch overhang. Loosely cover with plastic wrap and chill for 30 minutes. Meanwhile, position an oven rack in the bottom third of the oven and place a baking sheet on it. Preheat the oven to 425°F with the baking sheet inside.
- Prepare top crust: Roll out the remaining pie dough on a baking sheet, cover loosely with plastic wrap, and refrigerate until the bottom crust has chilled.
- Assemble the pie: Whisk the egg with 1 tablespoon water in a small bowl to create an egg wash. Remove the bottom crust from the fridge and pour in the cooled cherry filling. Transfer the top crust to a cutting board and cut into 1-inch strips. Arrange 4 to 5 strips crosswise over the pie, then weave 4 to 5 strips across them to create a lattice pattern. Trim edges, fold the bottom crust over the lattice, and crimp edges to seal.
- Finish pie: Brush the lattice crust with egg wash and sprinkle with coarse sugar if desired. Place the assembled pie on the preheated baking sheet in the oven.
- Bake: Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake for 40 to 50 minutes more until the crust is golden brown and the filling bubbles. If edges brown too quickly, cover with foil.
- Cool and serve: Cool the pie completely for about 4 hours before slicing. Serve with vanilla ice cream.
Notes
- If 1 cup of cherry juice is insufficient, microwave cherries for 15 seconds at a time to release more juice, repeating until 1 cup is obtained. Save extra juice for another use.
- Chilling the crust dough ensures a flaky crust and prevents shrinking during baking.
- Use frozen tart cherries when fresh aren’t available; they provide the desired tart flavor for the pie.
- A lattice crust adds an attractive presentation and lets steam escape during baking.
- Cover crust edges with foil if they brown too fast to prevent burning.
- Allow the pie to cool thoroughly before slicing to help the filling set properly.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
