Cherry Pie Recipe With Fresh Sour Cherries: Lattice-Top Classic With Tart Sweetness

This classic dessert showcases the perfect balance between sweet and tart flavors. Fresh sour cherries create an authentic filling that can’t be replicated with canned versions.

With a flaky lattice crust and vibrant cherry filling, this pie delivers a timeless taste. The recipe preserves traditional techniques while ensuring consistent classic results every time.

Ingredients for Cherry Pie Recipe with Fresh Sour Cherries

Fresh sour cherries and a flaky lattice crust create this timeless classic dessert at home.

The cherries are non-negotiable—fresh sour Montmorency cherries from a farmers market or specialty grocer like Whole Foods deliver the authentic tartness that defines this pie. For the butter, European-style unsalted (like Plugrá) has higher fat content for superior flakiness. The flour should be unbleached all-purpose; King Arthur is the gold standard for consistent results in pie crusts.

No fresh sour cherries? Frozen sour cherries (thawed and drained) work in a pinch, but avoid sweet cherries—they lack the necessary acidity. If cornstarch isn’t available, tapioca starch at the same amount creates a glossier filling. For a richer crust, replace 2 tbsp of ice water with vodka (the alcohol evaporates during baking, yielding extra flakiness).

Store the pie at room temperature for 2 days or refrigerate for up to 1 week. The dough can be made 3 days ahead and refrigerated, or frozen for 1 month. For food safety, cool completely before slicing—this prevents a soggy bottom crust.

Step-by-Step Instructions for Cherry Pie With Fresh Sour Cherries

Master the classic technique for a lattice-top pie with perfectly balanced tart and sweet flavors.

Step 1: Prepare the Pie Crust Dough

In a large bowl, combine the 2.5 cups All-Purpose Flour and 1 tsp Salt. Add the 1 cup Unsalted Butter, cubed and cold, and work it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing with a fork until the dough just begins to come together. You should have some dry bits remaining—this prevents a tough crust. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Sour Cherry Filling

In a large saucepan, combine the 4 cups Fresh Sour Cherries, 1 cup Granulated Sugar, 0.25 cup Cornstarch, 1 tbsp Lemon Juice, 0.5 tsp Almond Extract, and 0.25 tsp Ground Cinnamon. Stir gently to avoid breaking the cherries.

Cook over medium heat for 8-10 minutes, stirring frequently, until the mixture thickens and becomes glossy. The filling should coat the back of a spoon and hold its shape when a line is drawn through it with your finger. Remove from heat and stir in the 1 tsp Vanilla Extract. Let cool completely before assembling the pie.

Step 3: Assemble the Pie With Lattice Top

On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the edges, leaving a ½-inch overhang. Spoon the cooled cherry filling into the crust, mounding slightly in the center.

Roll the second dough disc into another 12-inch circle. Using a sharp knife or pastry wheel, cut the dough into 10-12 strips, each about ½-inch wide. Arrange half the strips horizontally across the filling, spacing them evenly. Fold back every other strip, then place a vertical strip across, unfolding the folded strips over it. Repeat with the remaining strips to create the lattice pattern.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Brush the lattice top and crust edges with a light coating of beaten 1 whole Large Egg mixed with 1 tablespoon of water. This egg wash creates a beautiful golden finish. Sprinkle the top with 0.25 cup Granulated Sugar for added texture and sweetness.

Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes. The crust should be deep golden brown and the filling should bubble thickly at the center. If the edges brown too quickly, cover them with aluminum foil. Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set completely.

Health Benefits of cherry pie recipe with fresh sour cherries

Rich in Antioxidants

Fresh sour cherries are packed with anthocyanins, powerful antioxidants that give them their deep red color. These compounds help combat inflammation and support heart health. A single serving of this dessert provides about 17% of your daily vitamin C needs. 💪

Anti-Inflammatory Power

The tart cherries in this creation contain melatonin, which may help regulate sleep cycles. They also have natural anti-inflammatory properties that can ease muscle soreness. I always feel better after enjoying a slice the day after a tough workout.

Fiber Boost

Each serving delivers about 3 grams of dietary fiber, which supports digestive health. The combination of fruit and whole-grain crust (if using whole wheat flour) can increase this further. Fiber helps maintain steady blood sugar levels after eating.

Vitamin A Source

Sour cherries provide a good dose of vitamin A, essential for eye health and immune function. One cup contains about 20% of your daily requirement. The almond extract in the recipe also contributes small amounts of healthy fats.

Lower Sugar Option

Compared to other fruit pies, this version uses less added sugar because the natural tartness of sour cherries balances the sweetness. You can reduce the granulated sugar by ¼ cup without sacrificing flavor, making it a more guilt-free indulgence. 🍒

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