Hi mom, welcome back to Cooktophia. Now I will make Sour Cherry Pie Recipe. Old-fashioned sour cherry pie made easy with tapioca! This homemade pie covered with a gorgeous net is perfect for summer!
Sour Cherry Pie Recipe
Reliable, easy and delicious, homemade tart cherry pie takes some pointers from Grandma! Using tapioca as a pie filling is an age-old strategy that produces a perfectly sticky cherry pie filling every time. No need to worry with flour or cornstarch. Plus this recipe is perfect all year round because you can use canned or frozen cherries! The perfect blend of sweet flavors surrounded by a flaky pie crust, make this recipe up soon!
Sour Cherry Pie Recipe main components
Here are all the ingredients you’ll need for a tart cherry pie and what to use it for.
- pie crust – Two pie crusts to be exact. One up and one down. Feel free to use store-bought dough or use one of my recipes: Buttercream Pie Crust or Crisco Pie Crust.
- tart cherry – I used canned and drained sour cherries. You can use sweet cherries but then it won’t be a sour cherry pie recipe!
- sugar – To sweeten of course! This also helps fill in the gel.
- Almond + vanilla extract – Both bring a lot of flavor to the pie. Feel free to use all the vanilla if you don’t like almond extract.
- tapioca min – Some people use flour or cornstarch to thicken pie fillings but I’ve used tapioca, which is an old, tried-and-true way of doing things. I used the Kraft brand.
- red food coloring This is optional but creates a more red color for the fill.
Can I use frozen cherries?
You can definitely use frozen cherries instead of canned cherries! The only change might be to leave the pie in the oven a little longer. If the crust becomes too brown, cover it gently with aluminum foil.
Sour Cherry Pie Recipe topping options
I kept the classic Sour Cherry Pie Recipe by creating a lattice top (that’s what you see in the photo above). However, you do have a few options when it comes to decoration. You can make a grid, like me, or keep it simple by just rolling out the pie dough and placing it on top. Cut some slits in the top to allow the pie to vent and voila! Finished!
Another option is to skip the pie dough layer entirely and create a crumbly layer instead. This is what I did for Blueberry Pie and it was incredible! The crumb recipe can be found in this post and can easily be used for this cherry pie as well. Whatever you choose, you’ll love the end results!
How to make Sour Cherry Pie Recipe
For full details on how to make this tart cherry pie, check out the recipe card below 🙂
Step 1: Preheat + Prepare
Preheat oven to 425 degrees Fahrenheit. Line the bottom of a 9-inch pie plate with a pie crust. Cold.
Step two: Make the pie filling
In a large bowl, combine tart cherries, sugar, almonds, vanilla and tapioca extracts, and food coloring together. Leave it for 15 minutes and then stir again.
Pour into the prepared pie crust.
Step 3: Create a lattice
With another pie crust, cut into 1 1/2-inch strips. Make a grid on the pie filling and then crimp the edges with a fork.
Step 4: Bake + Cool
Bake for 20 minutes, then reduce the oven temperature to 350°F and bake for another 35-40 minutes.
Cool completely before slicing and serving.
Sour cherry pie storage
Store any leftover muffins in the refrigerator, covered with plastic wrap, for up to 5 days! I recommend enjoying this bounty within the first three days if you can, after which the crust can get a little wet. Enjoy leftovers cold or heated in the oven or microwave!
Bake and cool completely. Cover tightly with aluminum foil and store in a freezer-safe storage bag. This method allows you to preserve your tart cherry pie for up to three months! When ready to serve, thaw in the refrigerator overnight and, if desired, heat in the oven.
Sour Cherry Pie Recipe card
Old-fashioned sour cherry pie made easy with tapioca! This homemade pie covered with a gorgeous net is perfect for summer!
- Preheat oven to 425 degrees Fahrenheit. Line the bottom of a 9-inch pie plate with a pie crust. Cold.
- In a large bowl, combine tart cherries, sugar, almonds, vanilla and tapioca extracts, and food coloring together. Leave it for 15 minutes and then stir again.
- Pour into the prepared pie crust.
- With another pie crust, cut into 1 1/2-inch strips. Make a grid on the pie filling and then crimp the edges with a fork.
- Bake for 20 minutes, then reduce the oven temperature to 350°F and bake for another 35-40 minutes.
- Cool completely before slicing and serving.
Calories: 341Calories | Carbohydrates: 58g | protein: 4g | fat: 11g | Saturated fat: 4g | Unsaturated fats: 1g | Monounsaturated fats: 5g | sodium: 174mg | Potassium: 270mg | the basic: 3g | sugar: 30g | Vitamin A: 66IU | Vitamin C: 7mg | Calcium: 22mg | iron: 1mg