Recipe Detail

Sour Cherry Pie

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Number of Servings:


  1. 1/3 cups - almond flour
  2. 1/4 cups - granulated sugar
  3. 1 teaspoons - kosher salt
  4. 2 1/2 cups - all-purpose flour plus more for surface
  5. 1 cups - (1 cup = 2 sticks) chilled unsalted butter cut into pieces
  6. 2 - large egg yolks
  7. - all-purpose flour for surface
  8. 1 cups - granulated sugar
  9. 1 tablespoons - finely grated lime zest
  10. 3 tablespoons - cornstarch
  11. - pinch of kosher salt
  12. 3 pounds - fresh sour cherries OR 6 cups frozen sour cherries pitted
  13. 1 - large egg beaten to blend
  14. - Demerera sugar or granulated sugar for sprinkling



Pulse almond flour, granulated sugar, salt and 2-1/2 cups all-purpose flour in a food processor. Add butter and pulse until mixture resembles coarse cornmeal.

Whisk egg yolks and 1/4 cup ice water in a small bowl and drizzle over flour mixture. Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).

Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.

DO AHEAD: Dough can be made 3 days ahead. Keep chilled.

Filling and Assembly:

Preheat oven to 425° F. Let dough sit at room temperature to soften slightly, about 5 minutes. Roll out 1 disk of dough on a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet and chill. Repeat with remaining disk of dough.

Combine granulated sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest. Whisk in cornstarch and salt until there are no lumps in cornstarch. Add cherries and toss to coat.

Carefully transfer 1 crust to a 9-inch pie dish. Lift up edges and allow dough to slump down into dish. Trim edges to even out crust if needed. Scrape in cherry filling.

Using a 3/4-inch diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish. Place over filling. Fold edge of top crust underneath edge of bottom crust and press together to seal. Crimp as desired. (Alternatively, assemble pie, then cut x's or slits into crust.)

Brush crust with egg and sprinkle with demerera sugar. Chill pie until crust is firm, 20 to 30 minutes.

Place pie on a parchment or foil-lined baking sheet. Bake until crust is golden, about 30 minutes. Reduce oven temperature to 350° F and bake, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is deep golden brown, 50-60 minutes longer.

Transfer to a wire rack and let cool at least 4 hours before slicing.

DO AHEAD: Pie can be baked 1 day ahead. Store tightly wrapped at room temperature.


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