Jarred sour cherries make a better pie than most fresh ones. They are already pitted, already in juice, and the flavor is concentrated from sitting in that brine. Fresh sour cherries have a two-week season and cost a fortune. A couple of jars from the European grocery store and you have pie filling ready in five minutes.
The crust here is all butter. No shortening. It bakes at 425F (220C) to start, then drops to 375F (190C) for the rest. High heat sets the bottom crust before the filling can soak through.
How to Make Sour Cherry Pie
The Cornstarch Ratio
Three tablespoons of cornstarch for two 24-ounce (680g) jars of cherries. No more. Too much cornstarch turns the filling gummy and dull. Too little and it runs everywhere when you slice. 
Drain the cherries but save half a cup (120ml) of juice. That juice goes back into the filling for flavor.
The Temperature Drop
Start at 425F (220C) for 15 minutes. Then reduce to 375F (190C) for the remaining 50-60 minutes. The high start crisps the bottom crust. The lower temperature lets the filling bubble and thicken without burning the lattice.
Sour Cherry Pie with Jarred Cherries
- Total Time: 105 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A homemade cherry pie is pure magic. Buttery crust and a sweet-tart filling – wonderful!
Ingredients
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 jars (48 oz / 1361 g) sour cherries, sweetened
- 3 tbsp granulated sugar
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 egg white
- Milk
- Sugar
Instructions
- Prepare the Crust
- Make the pie crust ahead of time and let the dough rest in the refrigerator. Divide into two disks.
- Position a rack in the lower third of the oven and preheat to 425°F (220°C).
- Prepare the Filling
- Drain the sour cherries, reserving ½ cup (120 ml) of the juice. In a large bowl, mix cornstarch, salt, cherries, sugar, lemon juice, reserved cherry juice, and vanilla extract.
- Assemble the Pie
- Roll out one dough disk on a floured surface to a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) pie dish, leaving about a ½-inch (1.3 cm) overhang. If using egg white, brush it over the crust to create a seal.
- Spoon the cherry filling into the crust, slightly mounding in the center.
- Create the Top Crust
- Roll out the second dough disk to a 12-inch (30 cm) round. Cut ten ¾-inch-wide (2 cm) strips using a knife or pastry wheel. Lay strips over the filling in a lattice pattern, trimming overhang to ½ inch (1.3 cm). Fold the bottom crust up over the lattice ends and crimp to seal.
- Roll out the second disk as a full round. Lay it over the filling, trim edges, seal, and crimp. Slash decoratively to allow steam to escape.
- Brush and Sprinkle
- Brush the top crust with milk and sprinkle with sugar.
- Bake
- Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 375°F (190°C) and bake for about 1 hour longer, or until the filling is bubbling and the crust is golden brown. If the edges brown too quickly, cover with foil.
- Cool and Serve
- Cool the pie completely on a wire rack before serving.
Notes
- For a richer flavor, use high-quality sour cherries and add a tablespoon of Kirsch (cherry brandy) to the filling.
- To prevent a soggy bottom crust, pre-bake the crust for 10-12 minutes before adding the filling.
- Leftover pie can be stored in the refrigerator for up to 4 days and reheated gently in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 3
- Protein: 4
- Cholesterol: 30
Frequently Asked Questions
Can I use frozen sour cherries instead of jarred?
Yes, but thaw them completely and drain well first. Frozen cherries release more liquid, so you may need an extra tablespoon of cornstarch. Jarred are easier because the liquid is already measured.
Why is my bottom crust soggy?
The oven was not hot enough at the start, or the pie sat on the counter too long before baking. Get it into a fully preheated oven immediately after assembly, and bake on the lowest rack.
How long should the pie cool before cutting?
At least 3 hours at room temperature. The filling needs time to set. Cutting too early means the filling runs out and the slices collapse. Patience here is the entire difference between a clean slice and a puddle.
Cherries were fabulous, but my crust needed more time in the oven to really firm up. Overall, worked nicely for the first attempt.
Sour cherries in a pie, the best idea ever.
I’d like to make this with some jarred no sugar added sour cherries that I have from Door County Wisconsin. Do you have a suggestion on how much sugar to add to the filling?
Absolutely — great that you have those Door County sour cherries (they’re excellent)!
Since your jarred cherries are unsweetened, you’ll want to increase the sugar in the filling to balance their natural tartness. The original recipe uses:
1/2 cup sugar for jarred cherries already in light syrup
For no-sugar-added cherries, a good starting point is:
3/4 cup sugar (150 g)
or even up to 1 cup (200 g) if you prefer a sweeter pie
You can also taste the filling mixture before adding the egg (and before baking) to adjust. If the cherries are very tart, a pinch more sugar won’t hurt. Just be careful not to oversweeten, since you still want that bright cherry flavor to come through.
I only have one jar of sour cherries-what can I make with it?
If you’ve only got one jar of sour cherries, you can still make something delicious! You could halve the pie recipe and bake it in a smaller dish (like a 6-inch pie pan or even a few ramekins) for a more petite version. Or, try making sour cherry crumble or hand pies—both are great ways to stretch one jar of cherries!
Ok, such a great recipe deserves a five star review and comment from me. Made it Saturday, and it was a massive success with my hubby and kids. Love it!
Made this for Thanksgiving, however, too early it turns out because we ate the whole thing in one sitting! Have to make another one for ACTUAL Thanksgiving! So good!
I made this and served with sourcream, it was wonderful!
I love love love sour cherries, so this is absolutely perfect!
I’ve been wondering, looking, debating what to make with a jar of sour cherries, which I absolutely ??! I will definitely try this pie. It sounds yummy! I’ve been spooning some over yogurt ice cream which is delicious but wanted something else. Thanks for the pie recipe. I’ll rate the recipe with 5*, as I’m sure it will be!
Hi, Tks so much for the Cherry Pie recipe….I made it for Thanksgiving this year and it was incredible!! I wanted to ask you the name of the Hungarian sour cherries that you had purchased. We live in Quebec and I used to see this product in Provigo however it has been a long time and they no longer carry it. I may be able to order it on line if I knew the name of the company. Thank you!!
what is 3t sugar??
Yes yes yes, so frickin’ delicious!!
What is 3T sugar? Tablespoons or teaspoon?!
Hi Samantha, big ‘T’ is Tablespoon. Happy baking
Yes, sooooo good!
This was one hundred percent delicious! I love this recipe!