Sour Cherry Pie Recipe -
Sour Cherry Pie Recipe
  • READY IN ABOUT 3 hrs

Sour Cherry Pie

Recipe by  

"This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    2 hrs 50 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
  3. Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2010

Simple and delicious! And, just as the submitter states you CAN do this in less than 10 minutes. It's the perfect recipe if you're in a hurry or you need to make a lot of pies. I baked mine in a glass dish with a baking sheet underneath to catch the excess drippings. It baked up nice and tasted great - especially with vanilla ice cream! Thanks for a great recipe Lisawas! And, thanks to everyone at AR for letting my niece Kailey and I participate in the President's Pie Challenge for the Thanksgiving webcast! We had a great time! As my niece put it, one of the best parts was getting to eat the pie at the end!!!

Most Helpful Critical Review
Dec 13, 2013

I followed the recipe exactly but didn't think this was a very good pie at all. Almost every store-bought/restaurant cherry pie I've ever had was better. I will never make it again. : (

Oct 11, 2010

SO DELICIOUS! I used 6 c frozen tart cherries (no need to defrost-use them frozen) instead of canned. Instead of all sugar, used 3/4 c sugar and 3/4 c Splenda granular (this is the Splenda that is cup for cup equivalent of sugar). No need to add extra water or liquid. Suggestion: If you have time, mix all pie ingredients together in a bowl and leave on the counter for about 10 minutes to let the cherries thaw slightly and absorb tapioca before you bake. I always do this when baking any type of fruit pie and using tapioca, and it seems to produce better/tastier pies. If you don't have time, charge ahead and get baking! My husband called for his mother and rolled his eyes back in his head over this one! :)

Aug 20, 2010

Excellent pie!! I only used one cup of sugar and the cherries were picked from my back yard. I will be using this recipe again and was so simple to make. It's a keeper in my books.

Jul 23, 2010

Best tasting and most beautiful pie I've ever made (and I've made a lot in my 66 years). I made it exactly like the recipe except that I brushed the top with milk and sprinkled sugar over it.

Nov 30, 2010

This "basic" recipe was rated by our entire family (cherry pie snobs) best ever experience with the following changes: We made our own butter-based pie crust; instead of almond extract we used about 1 Tbsp of fresh lemon juice. Instead of canned cherries, we used 5 cups fresh pitted tart (drained) cherries from our tree; we increased the sugar to about 2-1/2 cups, and let the mixture sit over 15 minutes to soften the tapioca.

Dec 28, 2010

I used this recipe as a stepping off point for making a "sugar-free" version. I substituted Splenda for the sugar and it came out fine! I also substituted a 12 oz. bag of frozen unsweetened Sweet Dark Cherries for one of the cans of sour cherries.

Dec 12, 2011

DELICIOUS cherry pie! I used 5 cups of frozen sour cherries which tasted so much fresher than canned! I also cooked the filling on the stove top and let it cool prior to filling the pie to ensure the filling set up nicely.


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  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 76.3 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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