Fresh Sour Cherry Pie recipe

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Ingredients

1 (9 inch) prepared double-crust pie pastry
4 cups pitted sour cherries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 orange, zested and juiced
½ teaspoon ground cinnamon
2 tablespoons butter
1 egg white
1 teaspoon milk

Nutrition Info

328.2 calories
carbohydrate: 56.6 g
cholesterol: 7.6 mg
fat: 11.1 g
fiber: 4.7 g
protein: 4.4 g
saturatedFat: 3.8 g
servingSize: -
sodium: 151.1 mg
sugar: 36.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.

  2. Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.

  3. Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.

  4. Mix egg white and milk together in a small bowl and brush over the top of the pie.

  5. Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.

Recipe Yield

1 9-inch pie

Recipe Note

This is a tart, yet sweet, pie I make with sour Montmorency cherries found on a tree in my yard. I recommend using Trader Joe's French Pastry pie crust, and a woven top really shows off the cherries. It turns out perfect every time! Serve plain or with a scoop of vanilla ice cream.

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