If you are looking for the best sour cherry pie recipe, keep reading, I have it!
I think I could live off fruit pies and tea for the rest of my life. Have I told you this before? Why do I feel like we’ve had this conversation like 20 million times? 😉 C’mon…. pie has everything you could possibly need to survive. Am I right, or am I right?
There’s fruit, grains {flour} butter {dairy} fats {CRISCO!} sugar {that’s a food group, right? I mean if you have crappy British teeth like me it’s a major food group I’m pretty sure of it}.
Our neighbors went cherry picking a few weeks back and shared some of their bounty with us, which was awesome because cherries can be hard to come by as they are hard to find in the shops and a lot of times you have to fight the birds for them.
Sharing is caring though, and so when I made this pie, I made sure to share a slice with the neighbors who brought us the cherries and we all agreed, this pie rocks.
So if you ever find yourself craving a sour cherry pie, this is the one you’ll want to make.
~Mavis
For more pie recipes, check out my pie recipes HERE.
Ingredients for Pie Filling
6 cups {2 pounds} sour cherries, pitted
1 cup sugar
1/3 cup all purpose flour
3 tablespoons tapioca granules
2 teaspoons almond extract
1/2 teaspoon cinnamon
Ingredients for the Best Pie Crust on the Plant Earth
2 1/4 cups all-purpose flour
1 cup shorting {I use Crisco}
1/3 cup cold water
1/2 teaspoon white distilled vinegar
1/8 teaspoon salt
Directions
Pre-heat the oven to 375 degrees.
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
Mix the cherry pie filling ingredients in a large bowl and toss to coat. Pour the filling into the crust lined pie plate and add second, rolled out crust on top. Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.
Place the pie pan on a lined cookie sheet and bake at 375 degrees for 50-55 minutes or until the juices are bubbling and the top crust is a nice golden color.
Let the pie cool before serving. Serve with a scoop of homemade vanilla ice cream if you’ve got it. 🙂
Have a wonderful day everyone, happy baking!
~Mavis
The Best Sour Cherry Pie Recipe
Ingredients
Ingredients for Pie Filling
6 cups {2 pounds} sour cherries, pitted
1 cup sugar
1/3 cup all purpose flour
3 tablespoons tapioca granules
2 teaspoons almond extract
1/2 teaspoon cinnamon
Ingredients for the Best Pie Crust on the Plant Earth
2 1/4 cups all-purpose flour
1 cup shorting {I use Crisco}
1/3 cup cold water
1/2 teaspoon white distilled vinegar
1/8 teaspoon salt
Instructions
Pre-heat the oven to 375 degrees.
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
Mix the cherry pie filling ingredients in a large bowl and toss to coat. Pour the filling into the crust lined pie plate and add second, rolled out crust on top. Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.
Place the pie pan on a lined cookie sheet and bake at 375 degrees for 50-55 minutes or until the juices are bubbling and the top crust is a nice golden color.
Let the pie cool before serving. Serve with a scoop of homemade vanilla ice cream if you’ve got it.
Bonnie says
I love to see Lucy’s reactions. She looks infatuated with that pie. “Give me some mom!” Lol.
Mary Pietz says
I know this is weird but I haven’t been able to find tapioca here in the stores for months. I use it in my pies also. I even googled it and it seems others are having the same problem. It’s strange that tapioca would be in short supply but we are living in strange times. LOL.
Mavis Butterfield says
My neighbors had a hard time finding it in the stores as well. Walmart and Amazon both have them online.
Carmen spohn says
I bit the bullet and bought on Amazon 4 boxes of minute Tapioca @$15 box.
Debi Dubay says
Oh my… that looks really, really good. I made your refrigerator pickles and they will be ready for eating today. Hubby has been waiting very patiently for them to be ready… thanks for sharing your recipe!
Mavis Butterfield says
Waiting is the hardest part on pickles!! 🙂
Pam says
I love pie too! And blueberry refrigerator preserves. I can’t find the recipe you posted in the last month! I’ve looked everywhere even on past posts and still can’t find it. Can you send me a link please.
Karen S Picoult says
https://www.onehundreddollarsamonth.com/?s=blueberry+pie
Janice says
I love that where ever you move you seem to immediately form a bond with your neighbors. Wouldn’t it be great if every single neighborhood was like that? I have wonderful neighbors but I can honestly say I have not done as much with them in 15 years as you do as soon as you move in.
Jude DeWitt says
We have a folk singing friend who wrote a song about his grandma’s cherry pie, and how any chore on her farm was worth doing because cherry pie would be there at the end of the day. He even assumed that when he got to heaven he’d be welcomed by St Peter because he brought some of grandma’s cherry pie! Yours would surely be a contender!
Tracy says
Your Pie looks amazing!
Pie crust question. I’ve seen the recipe with Crisco, egg and vinegar, the regular Crisco recipe with just Crisco, and now yours with vinegar and Crisco. What function does the vinegar provide? I use the straight Crisco version.
Mavis Butterfield says
The vinegar softens the crust. 🙂 We LOVE the recipe.
Tracy says
Trying your version on my next blackberry pie.
Thank you!!
Jillian says
A beautiful pie…we are so fortunate as to have two sour cherry trees and every year try to outwit the birds 🙂 In the end everyone shares. I have always made all butter pie crust and find them so delicious, learned from Martha Stewart in my formative years.
Shantel says
Can this pie be frozen? Better to bake first then freeze or freeze uncooked?
Thank you!
Mavis Butterfield says
Yes. I don’t bake mine first. Here’s a quick tutorial on how to freeze fruit pies: https://www.onehundreddollarsamonth.com/how-to-freeze-and-bake-a-fruit-pie/
Stacie says
Can I use frozen cherries instead of fresh?
Mavis Butterfield says
Yes! 🙂
Stacie says
I should thaw first, yes?