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Easy Fresh Sour Cherry Pie Recipe Perfect for Summer Baking

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A quick and easy sour cherry pie with a flaky lattice crust, balancing tart cherries and sweet filling for a perfect summer dessert.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, plus extra for dusting
  • ¼ cup (30 g) almond flour (optional)
  • 1 cup (227 g) unsalted butter, cold and cut into cubes
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt
  • 6 to 8 tablespoons ice-cold water
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 5 cups (about 700 g) fresh sour cherries, pitted (frozen thawed and drained works too)
  • 1 cup (200 g) granulated sugar (adjust to taste)
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract (optional)
  • 1 tablespoon butter, cut into small pieces (for filling)

Instructions

  1. In a large bowl, whisk together all-purpose flour, almond flour (if using), sugar, and salt.
  2. Add cold cubed butter and cut into the flour mixture using a pastry blender or fingertips until coarse crumbs with some pea-sized pieces remain.
  3. Slowly add ice-cold water, one tablespoon at a time, mixing gently with a fork until dough just comes together. Avoid overworking.
  4. Turn dough onto a floured surface, knead gently into a ball, split into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
  5. In a large bowl, toss pitted cherries with sugar, cornstarch, lemon juice, and almond extract. Let sit for 10 minutes to macerate.
  6. Roll out one dough disc on a floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, letting edges hang over slightly.
  7. Pour cherry filling evenly into crust and dot with small butter pieces.
  8. Roll out second dough disc into a similar size and cut into ¾-inch wide strips.
  9. Lay half the strips parallel across the pie, fold back every other strip halfway, place a perpendicular strip, then unfold. Repeat to form lattice.
  10. Trim edges, press to seal with bottom crust, and crimp edges decoratively if desired.
  11. Brush lattice and edges with egg wash. Chill assembled pie for 10 minutes.
  12. Preheat oven to 375°F (190°C). Bake pie for 45-50 minutes until crust is deep golden and filling bubbles. Shield edges with foil if browning too fast.
  13. Cool pie on a wire rack for at least 2 hours before slicing. Serve at room temperature or slightly warm, optionally with vanilla ice cream.

Notes

Keep butter cold to ensure flaky crust. Avoid overworking dough to prevent toughness. Use cornstarch for clear filling thickening; tapioca starch is a good alternative. Chill lattice strips before weaving to prevent tearing. Let pie cool completely before slicing to set filling. Cover edges with foil if browning too fast.

Nutrition

Keywords: sour cherry pie, cherry pie, lattice crust, summer dessert, easy pie recipe, fresh cherries, baking

Find it online: https://tastypierecipes.com/easy-fresh-sour-cherry-pie-recipe-perfect-for-summer-baking/