Introduction

Grandma’s Sour Cherry Pie is a classic dessert that combines tart cherries with a tender, flaky crust. This pie is perfect for any occasion, offering a delicious balance of sweet and tangy flavors. Serve it warm with a scoop of vanilla ice cream for an irresistible treat.

A close-up view of a half-eaten pie on a clear glass pie dish, showing two main layers: a thick, golden-brown top crust with a flaky, slightly uneven texture and a juicy, deep red filling made of whole and crushed berries spilling out from the missing slice. The pie dish sits on a wire rack over a white marbled surface sprinkled with coarse salt. In the background, part of a white plate and a soft pink cloth are visible, adding subtle color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Double pie crust dough (your favorite recipe or store-bought)
3 cans red tart cherries, juice drained (14.5 ounces each)
1 1/2 cups granulated sugar
3 tablespoons Minute tapioca
3 teaspoons salted butter

Instructions

Step 1: Preheat the oven to 400ºF.
Step 2: Prepare the pie dough by spraying a 9-inch pie plate with cooking spray. Place one piece of rolled-out dough in the pie plate, pressing gently into the bottom and up the sides. Tear off any excess dough past the edge of the pie plate.
Step 3: In a small bowl, combine the drained cherries, sugar, and Minute tapioca. Pour this mixture into the bottom pie crust. Dot the cherry filling with the teaspoons of salted butter.
Step 4: Place the second rolled-out dough over the cherry filling. You can cover it entirely or create a lattice top if you prefer. Fold the top dough under the bottom dough and pinch the edges together to seal. Prick the top crust with a fork to allow steam to escape during baking.
Step 5: Bake the pie for 40 to 50 minutes, or until the crust is golden brown. To prevent the edges from over-browning, cover them with aluminum foil for most of the baking time, removing the foil for the last 10 minutes.
Step 6: Let the pie cool on a wire rack for at least 1 hour before serving. It’s wonderful warm and pairs beautifully with vanilla ice cream.

Tips & Variations

Use frozen tart cherries if canned are unavailable; thaw and drain excess liquid before mixing.
For extra shine, brush the top crust with an egg wash before baking.
Add a teaspoon of vanilla extract or almond extract to the cherry filling for additional depth of flavor.
Try a crumb topping instead of a second crust for a different texture.

Storage

Store leftover pie loosely covered with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices gently in the microwave or oven to enjoy warm.

How to Serve

A round cherry pie with a golden brown, flaky top crust sits in a clear glass pie dish with a slice missing, revealing a thick, juicy bright red cherry filling with whole cherries and small fruit pieces inside. The pie rests on a black wire cooling rack over a dark wooden table with some sprinkles of coarse sugar nearby. Two slices of the pie are served on white plates with simple edges, showing the same layered crust and deep red filling. The background includes a soft pink cloth and a silver pie server on the table. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of canned?

Yes, fresh tart cherries can be used. Pit and measure about 4 cups of pitted cherries, then cook them slightly with sugar and tapioca to release juices before filling the pie.

What is Minute tapioca and can I substitute it?

Minute tapioca is a quick-cooking thickener that helps absorb juices and set the filling. You can substitute with cornstarch or regular tapioca pearls soaked in water, but texture may vary slightly.