Sour Cherry Pie using Canned Cherries

Aug. 21, 2020

Written By: Adriana

Sour cherry pie is one of those great pies that taste incredible, even when using canned cherries. Since fresh sour cherries are hard to come by, and are in season only a fraction of the year, you can and should make cherry pie anytime using high quality canned cherries. With my all-butter pie crust, this pie combines a sweet tart filling with buttery flaky goodness.

Sour Cherry Pie


MINUTE TAPIOCA SUBSTITUTIONS:

Like I said in the video, minute tapioca can be hard to find.

For this Sour Cherry Pie Recipe, use these starches instead of 3 TB of Minute Tapioca:

Tapioca Flour/Starch = 4.5 TB

All-Purpose Flour = 4.5 TB

Cornstarch = 2 TB + 1 tsp


VIDEO TUTORIAL HERE:



Sour Cherry Pie

  • Prep: 45m + chill
  • Bake: 1h 10m - 1h 25m
  • Total: 1h 55m - 2h 10m
  • Yield: one 9" pie

Ingredients

  • double recipe of my All-butter Pie Crust, chilling in the fridge
  • 5-6 cups (about 1300g) canned tart or sour cherries in juice
  • 3/4 + 2 TB of granulated sugar
  • 1/2 tsp of almond extract
  • 3 TB of minute tapioca
  • 2 TB of butter, cut into small cubes

Instructions

  1. Place a rack in the bottommost position in your oven and preheat to 425. (I bake my pies on a pizza stone to get a super crispy bottom crust.)
  2. Prepare your filling first: drain the cherries and strain 2/3 cups of juice into a large bowl. Add the sugar, almond extract and minute tapioca. Mix well, then add the cherries. Set aside while you roll out the dough.
  3. Start with the bottom crust by rolling out the dough on a floured surface. Line the bottom of a 9" pie pan. Stick in the fridge.
  4. Roll out the top crust in the same fashion. You can cut strips and make a lattice like I did in the video, or do a simple covering with the entire piece of dough. (Just make sure to cut a few decorative holes on top to let the steam escape.)
  5. Grab your bottom crust from the fridge and fill with the cherries and all the juice. Dot with the cubed butter. Lay your top crust on, ensuring you have a good seal around the edges. Place your pie in the freezer for at least 15 minutes. (Alternatively, you can freeze the pie solid here for baking at a later date, just make sure to cover it with plastic wrap when it becomes frozen solid. Also you will need to extend your baking time about 20 mins or so.)
  6. Place your really cold pie on a baking sheet lined with foil. Brush with egg wash if desired and sprinkle with coarse salt. Cut some strips of foil and spray with nonstick cooking spray. Cover the edges of the pie so they don't burn. Also make a foil "hat" to cover the top of the pie in case it browns too quickly.
  7. Cook for one hour, making sure it's wearing its hat if it browns to quickly. I usually cook for the full hour with the hat then remove. Take off the strips on the edges too. Cook for another 10-25 minutes until the tops and edges are really toasted and brown and the filling is super bubbly.
  8. Allow to cool for at least 3 hours before serving.
Hi Everyone, I'm Adriana

... the nerdy baker behind the videos and recipes here. I coded this site to not only share my recipes with you but also to build some helpful tools for bakers.

Read more here!
Sign up for freshly baked news:

I bake for these charities - check them out!

Baking adventures on Instagram...