Grandma’s Sour Cherry Pie

Why You’ll Love This Recipe

Grandma’s Sour Cherry Pie is an irresistible dessert that combines the best of tart and sweet. The sour cherries provide a burst of flavor, while the sugar and a touch of lemon bring out their natural sweetness. The homemade pie crust is perfectly buttery and flaky, providing the ideal contrast to the soft, juicy filling. What makes this pie even better is that it’s made with love, just like Grandma used to do. It’s a dessert that’s as much about tradition and memories as it is about flavor, making it a true crowd-pleaser at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust (for 2 crusts, top and bottom):

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 cup unsalted butter, cold and cut into cubes

• 6-8 tablespoons ice water (more if needed)

For the Sour Cherry Filling:

• 4 cups sour cherries (fresh or frozen), pitted

• 1 ¼ cups granulated sugar

• 2 tablespoons cornstarch

• 2 tablespoons lemon juice

• ½ teaspoon almond extract (optional, for added flavor)

• 1 tablespoon butter (for dotting on the filling)

Directions

Preparing the Pie Crust:

1. Make the dough: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

2. Add ice water: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough starts to come together. Be careful not to overwork the dough.

3. Form the dough: Divide the dough into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour before using. This will help the dough firm up and become easier to roll out.

Preparing the Sour Cherry Filling:

1. Prepare the cherries: If using fresh cherries, wash and pit them. If using frozen cherries, thaw them and drain any excess juice.

2. Make the filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Stir gently to coat the cherries evenly with the sugar mixture. Set aside for about 10 minutes to let the flavors combine.

Assembling the Pie:

1. Preheat the oven: Preheat your oven to 425°F (220°C).

2. Roll out the bottom crust: On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Carefully transfer the rolled dough into a 9-inch pie pan, pressing it gently into the bottom and up the sides.

3. Fill the pie: Spoon the cherry filling into the pie crust, making sure the cherries are evenly distributed. Dot the filling with small pieces of butter for added richness.

4. Roll out the top crust: Roll out the second dough disk into a 12-inch circle. Place the top crust over the pie, trimming any excess dough. Crimp the edges to seal the pie, and cut several small slits in the top crust to allow steam to escape.

5. Brush the top crust: Optional, but for a beautiful golden color, brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon of water) and sprinkle a little sugar over the top.

Baking the Pie:

1. Bake the pie: Place the pie in the preheated oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

2. Cool the pie: Once the pie is done, remove it from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly before slicing.

Serving:

Serve your Grandma’s Sour Cherry Pie at room temperature or slightly chilled. It’s delicious on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 1 hour (including dough chilling time)

• Cook Time: 55-60 minutes

• Total Time: 3-4 hours (including cooling time)

Variations

• Sweet Cherry Pie: If sour cherries are not available, you can substitute sweet cherries for a sweeter filling. Adjust the sugar as needed depending on the sweetness of the cherries.

• Spiced Cherry Pie: Add a pinch of ground cinnamon, nutmeg, or cardamom to the cherry filling for a warm, spiced flavor.

• Double Crust Pie: For extra crunch and texture, top the pie with a lattice crust or a second full layer of dough instead of a single top crust.

Storage/Reheating

• Storage: Store leftover pie at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. Make sure to cover the pie loosely with plastic wrap or foil.

• Freezing: You can freeze the pie either before baking (assemble the pie, then wrap it tightly in plastic wrap and foil and freeze for up to 3 months) or after baking (allow the pie to cool completely, then wrap and freeze). To bake from frozen, add about 20-30 minutes to the baking time at 375°F (190°C).

• Reheating: Reheat the pie in a 350°F (175°C) oven for 10-15 minutes if you’re serving leftovers.

FAQs

Can I use frozen sour cherries?

Yes, frozen sour cherries work well in this recipe. Be sure to thaw them and drain off any excess juice before using them in the filling.

How do I prevent the pie crust from getting soggy?

To prevent a soggy bottom crust, make sure to pre-bake the crust for about 5-7 minutes before adding the filling. You can also brush the bottom crust with a thin layer of egg wash before filling to create a barrier.

Can I make the pie ahead of time?

Yes, you can prepare the pie the day before and refrigerate it after it has cooled. Just be sure to cover it properly to keep it fresh.

How can I make the crust flakier?

For an even flakier crust, make sure the butter is very cold when making the dough, and avoid overworking the dough. You can also use a pastry cutter to cut the butter into the flour rather than using your hands, as this helps create more layers in the dough.

Can I use a different kind of fruit for this pie?

Yes, you can swap the sour cherries for other fruits, such as blueberries, raspberries, or even a combination of berries. Just be sure to adjust the sugar and thickening agents based on the fruit you use.

Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and foil. When you’re ready to use it, thaw it in the refrigerator overnight before rolling it out.

Conclusion

Grandma’s Sour Cherry Pie is a timeless, comforting dessert that brings the perfect balance of sweet and tart. The homemade flaky crust, paired with the juicy, flavorful cherry filling, creates a pie that’s both delicious and nostalgic. Whether served at family gatherings or enjoyed as a special treat, this pie will always remind you of the love and care that goes into creating something truly special. This recipe is a beautiful tribute to the classics, and with a slice of Grandma’s pie, you can share a little bit of love with everyone you serve it to.