Mom's Fantastic Sour Cherry Pie
A classic double-crust cherry pie filled with tart sour cherries thickened with cornstarch and brightened by almond extract. The flaky, all-shortening crust comes together with the fork-mixing method that keeps the dough tender and creates distinct layers when baked. This homestyle pie delivers the perfect balance of sweet filling and crisp, buttery crust—ideal for summer gatherings, potlucks, or holiday dessert tables. Mom's version prioritizes technique over speed, rewarding careful handling of the dough and patient simmering of the fruit filling.
Ingredients
- 4 cup sour cherries, with juicefresh sour cherries or frozen (thawed)1:1fruit
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- 1 cup sugar, granulated
- 1 teaspoon almond extract
- 5 tablespoon cornstarch, heaping
- 2 cup flour, all-purpose
- 1 teaspoon salt
- ¾ cup vegetable shortening, well-chilled
- 4 tablespoon water, ice cold(optional)
- 8 tablespoon water, ice cold(optional)
- 2 tablespoon milk
- 1 tablespoon sugar, for topping
Instructions
- 1
Preheat oven to 425 Fahrenheit.
- 2
Combine cherries with juice, sugar, and almond extract in a saucepan and bring to a simmer.
- 3
Pour out half a cup of cherry juice into a bowl, add cornstarch, and mix until a smooth paste forms, adding water as needed to create a pourable liquid.
- 4
Slowly add the cornstarch mixture to the simmering cherries while stirring constantly, then simmer until thickened and set aside.
- 5
Mix flour and salt in a large bowl.
- 6
Cut in chilled shortening using a pastry blender or two knives until the mixture resembles large pea-sized clumps.
- 7
Add ice water gradually while drawing a fork up from the bottom of the bowl, mixing until the dough just holds together when pressed.
- 8
Divide dough into two balls, making one slightly larger than the other.
- 9
Roll out the larger ball on a floured board and fit it into a pie pan with overhang, then trim edges roughly even.
- 10
Roll out the smaller ball and set aside.
- 11
Pour the cherry filling into the pie crust.
- 12
Place the top crust over the filling, allowing overhang, and trim it slightly larger than the pan edge.
- 13
Tuck the top crust under the bottom crust and crimp the edges.
- 14
Cut vents into the top crust and optionally place shaped dough cutouts on top.
- 15
Brush the top crust lightly with milk and sprinkle with sugar.
- 16
Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30 minutes more until the crust is golden.
Tips
Handle the pastry dough minimally to preserve flakiness; use a fork to mix in water rather than your hands, and keep all ingredients as cold as possible.
When cutting in the shortening, stop when you see pea-sized clumps; over-mixing leads to a tough, dense crust instead of a tender, flaky one.
If the cornstarch filling seems too thick before adding to cherries, thin it with water a tablespoon at a time to reach a pourable consistency.
Good to Know
Cover cooled pie with plastic wrap and refrigerate for up to 3 days. Freeze wrapped pie for up to 3 months; thaw at room temperature before serving.
Prepare pie crust dough up to 2 days ahead; wrap in plastic and refrigerate. Make filling up to 1 day ahead and store separately. Assemble and bake the day of serving for best crust texture.
Serve at room temperature or slightly warm, optionally with vanilla ice cream or whipped cream. Pie is best eaten within 6 hours of baking when the crust is crispest.
Common Mistakes
Overwork the dough to avoid a tough, dense crust instead of a flaky one.
Use warm water or add it too quickly to avoid making the dough wet and sticky.
Skip tucking the top crust under the bottom to avoid the filling leaking out during baking.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
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FAQ
Can I use fresh sweet cherries instead of sour cherries?
Yes, though the pie will be less tart. Use the same volume of sweet cherries but reduce sugar to 3/4 cup to maintain balance. You may need to add 1-2 tablespoons lemon juice to brighten the flavor.
What if my dough is too crumbly and won't hold together?
Add ice water one tablespoon at a time, mixing gently with the fork from the bottom. The dough should hold together when pressed but still look shaggy; it firms up when chilled.
How long can I keep a baked cherry pie, and can I freeze it?
Store covered in the refrigerator for up to 3 days. Freeze baked pie wrapped well for up to 3 months. Thaw at room temperature for 2-3 hours before serving to restore crust texture.