Sour Cherry Pie

Prep Time
Cook Time
2h 15m
Ready In

Recipe: #32445

June 02, 2019

"Recipe source: Bon Appetit (June/ 2008)"

Original recipe yields 8 servings


  • Serving Size: 1 (223.7 g)
  • Calories 565.6
  • Total Fat - 27.1 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 68.8 mg
  • Sodium - 301.2 mg
  • Total Carbohydrate - 80 g
  • Dietary Fiber - 6.6 g
  • Sugars - 44.9 g
  • Protein - 6.1 g
  • Calcium - 34.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.2 mg

Step 1

To make the crust in a bowl whisk together the dry ingredients (flour - salt) and then add the butter, rubbing it in with your fingers until pea-size climbs form. Add the ice water and mix with a fork until the dough holds together (may need more water - add by teaspoons until dough holds together). Gather up the dough and divide into 2 pieces. Form each into a ball and then flatten into a disk and wrap in plastic wrap. Refrigerate for 30 minutes or up to 2 days.

Step 2

Preheat oven to 425 degrees F.

Step 3

In a bowl whisk together 1 cup sugar with the cornstarch and salt. Stir in the next 3 ingredients (-vanilla) and set aside.

Step 4

Roll out 1 dough disk on a floured board to a 12-inch round and transfer to a 9 inch glass pie dish; trim dough overhand to 1/2 inch. Roll out second dough disk to 12 inch round. Using a knife or pastry shell with a fluted edge cut ten 3/4 inch wide steps from dough round. Transfer filling to dough-lined dish, mounding it in the center; dot with butter. Arrange dough strips on top of filling forming lattice; trim dough strip overhand to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush with milk (do not brush edges); sprinkle with 1 tablespoon sugar.

Step 5

Place pie on baking sheet and bake for 15 minutes; reduce oven temp to 375 degrees F and bake for another hour; covering edges with foil if edges brown too quickly -- bake until filling is bubbling. Transfer pie to rack to cool completely.

Tips & Variations

No special items needed.