Description
Grandma’s Sour Cherry Pie is a classic homemade dessert featuring a flaky double pie crust filled with sweet and tart red cherries thickened with Minute tapioca. This traditional pie recipe is perfect for any occasion and delicious served warm with a scoop of vanilla ice cream.
Ingredients
Scale
Pie Crust
- Double pie crust dough (your favorite recipe or store bought)
Filling
- 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
- Preheat Oven: Preheat the oven to 400ºF to ensure it’s fully heated for baking the pie.
- Prepare Pie Dough: Spray a 9-inch pie plate with cooking spray. Roll out one piece of dough and press it gently into the pie plate, forming the bottom crust and sides. Tear off any excess dough hanging over the edges.
- Make Filling: In a small bowl, mix the drained tart cherries with granulated sugar and Minute tapioca until well combined. Pour the cherry filling evenly into the prepared bottom pie crust. Dot the filling with teaspoons of salted butter for added richness.
- Top Crust: Roll out the second piece of dough and place it over the filling. You can either cover it fully or create a lattice top. Fold the edges of the top crust under the bottom crust and pinch to seal. Use a fork to prick holes in the top crust to allow steam to escape during baking.
- Bake Pie: Place the pie in the preheated oven and bake for 40-50 minutes, or until the crust is golden brown. To prevent over-browning, cover the edges with aluminum foil midway through baking, removing the foil for the last 10 minutes.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 1 hour to allow the filling to set. Serve warm, optionally accompanied by vanilla ice cream for a delightful treat.
Notes
- Using Minute tapioca helps thicken the cherry filling without adding graininess.
- Covering the pie crust edges with foil prevents burning while allowing the center to bake thoroughly.
- Allowing the pie to cool before slicing ensures the filling is set and easier to cut.
- For a decorative touch, create a lattice crust or use cut-out shapes for the top dough.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sour cherry pie, cherry pie, homemade pie, fruit pie, classic dessert
