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Sour Cherry Pie

Refreshing sour cherries in a flaky pie crust
Prep Time20 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Morello Cherries, Pie, Sour Cherries
Servings: 8

Ingredients

  • 1 pkg Prepared Pie Dough for a double crust pie
  • 1 1/.2 cup Sugar
  • 1/2 cup All Purpose Flour
  • 4 24 oz jars Pitted Red Tart Cherries drained
  • 1 teaspoon Almond Extract
  • 3 Tablespoons Butter cut into roughly 12 pieces

Instructions

  • Heat the oven to 425°
  • Unroll one piece of the pie dough into the bottom of a pie dish.
  • Put the pie dish into the refrigerator for 15-20 minutes.
  • In the meantime, stir together sugar and flour. Mix with cherries
    Cherries with flour, sugar and cornstarch
  • Add the almond extract. Mix thoroughly.
    Mixed Cherries.
  • Take the pie dish out of the refrigerator.
  • Pour the cherry mixture into the  pastry-lined pie pan. Dot with butter.
  • Cover with the top crust, cut slits in it for venting; seal and flute.
    Sealed Pie.
  • Cover edges with 2 to 3 inch strip of aluminum foil, to prevent excessive browning; remove foil last 15 minutes of baking
    Cover edges with foil.
  • Bake pie 45 minutes or until crust is brown and juice begins to bubble through holes in the crust. Remove foil for last 15 minutes.
    Sour Cherry Pie

Modifications

Store bought rolled pie crust is the only way I can make this.
I bake the pie on a baking tray which makes it easier for me to pull it out of the oven and it also catches any drips from the pie.