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Sour Cherry Pie

User Rating 5 Star Rating (1 Review)


Sour Cherry Pie

Sour Cherry Pie

Photo © Molly Watson
The mouth-puckering tartness of sour cherries is harnessed for deliciousness in this stunning Sour Cherry Pie.

Note: This pie recipe calls for quick-cooking tapioca to thicken the filling. Feel free to use cornstarch or flour if you prefer but know that the filling may be cloudy or a bit gummy when compared to a tapioca-thickened pie!


  • About 2 lbs. sour cherries
  • 1 - 1 1/2 cup sugar
  • 1/8 tsp. salt
  • 2 Tbsp. quick-cooking or instant tapioca
  • A double pie crust (either your favorite recipe or store-bought, I like this Perfectly Flaky Pie Crust)


  1. Preheat oven to 350°F. Pit the cherries (see How to Pit Cherries).
  2. In a large bowl combine the pitted cherries, 1 cup of the sugar, lemon juice, and salt. Taste and add additional sugar to taste, if you like. Add tapioca and toss to combine.
  3. Line a 9-inch pie tin with a pie crust. Add the cherry filling. Either top pie with second crust, crimp edges to seal, and cut a few vents in the center of the top crust or make a lattice top (as pictured).
  4. Place pie on a baking sheet (to catch any bubbling red cherry filling) and bake until the filling is bubbling in the center of the pie and crust is nicely browned, about 1 hour.
  5. Let pie cool completely before serving to allow filling to set.

Make 1 9-inch Sour Cherry Pie.

User Reviews

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 5 out of 5
less is more with tart cherry pie!, Member esmelomo

great simple recipe! So many other recipes call for vanilla or almond extract, which muddles the flavor of the tart cherries. Sour/tart cherries can be really watery and here is a tip for dealing with that so your filling is too soupy. Combine cherries and sugar and 1 tablespoon lemon juice. Let sit for an hour. Drain of the liquid, put in pot and bring to a simmer. Simmer until reduce by half. Allow to cool, and add to cherries and proceed with recipe. This may sound fussy, but this extra step eliminates the problems of a soupy filling. Also works well for peach pie.

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