Tested till perfect Sour Cherry Pie

Sour Cherry Pie

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By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe2 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1 1pastry for 9-inch (23cm)
  • 4 cups 4cupssour cherrysour cherries, pitted
  • 1 cup 1cupgranulated sugar
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tbsp 1tbsplemon juice
  • 1/2 tsp 1/2tspalmond extract
  • 1 tbsp 1tbspbutter
  • milk or cream
  • 1 sprinkle 1sprinklegranulated sugar
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Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine sour cherries, sugar, flour, lemon juice and almond extract. Fill pastry shell with sour cherry mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until sour cherries are tender, filling thickened and crust golden.


Additional information : Tip: You can also freeze a well-wrapped unbaked fruit pie for up to 4 months, with the following changes: increase the amount of flour by 1 tbsp (15 mL) and don't cut steam vents until just before baking. Bake still-frozen pie in 450°F (230°C) oven for 15 minutes; reduce heat to 375°F (190°C) and bake for up to 60 minutes longer or until filling is thickened and crust golden brown.

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