Sour Cherry Pie
A tangy and sweet sour cherry pie with a flaky crust, perfect for summer gatherings or dessert lovers craving vibrant fruit flavors.
Ingredients
Instructions
- Mix together sour cherries and juice, tapioca (or flour), sugar, and melted butter.
- Let the mixture stand until you prepare your pie shell.
- Pour the filling into the prepared pie shell.
- Bake at 450°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 30 minutes.
Tips & Substitutions
For a thicker filling, consider using Minute tapioca, as it absorbs moisture well and creates a nice texture. If you don’t have tapioca, flour is a suitable substitute, but the filling may be slightly less thick. To enhance the flavor, add a pinch of almond extract or a tablespoon of lemon juice. Be sure to taste your cherries first, as sweetness can vary; adjust sugar accordingly.
Serving Suggestions
Serve the sour cherry pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Mayfair Salad Dressing as a refreshing side. For a complete meal, consider serving it alongside a light entree like grilled chicken or a layered veggie casserole.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil to keep it fresh. It will last for 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This will help maintain the crust's crispness while warming the filling evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cherry Pie contains roughly 847 calories, with 1g protein, 9g carbohydrates, and 90g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen sour cherries for this pie?
Yes, frozen sour cherries work well in this recipe. Just make sure to thaw them completely and drain any excess liquid before mixing with the other ingredients. You may need to adjust the sugar if the cherries are sweeter than fresh ones.
How can I prevent the pie crust from getting soggy?
To prevent a soggy crust, consider pre-baking the pie shell for 5-7 minutes before adding the filling. You can also brush the crust with a thin layer of melted butter or an egg wash to create a barrier against moisture. Using a thicker filling with tapioca can also help.
What if I can't find sour cherries?
If sour cherries are unavailable, you can use tart cherries as a substitute, or even a blend of sweet cherries with a bit of lemon juice to mimic the tartness. Adjust the sugar in the recipe to taste, since sweet cherries will require less sweetener.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).