Sour Cherry Pie
Featured in Allrecipes Magazine

Sour Cherry Pie

Lisawas 85

"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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2 h 50 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 34 Ratings

Most helpful positive review

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...

Most helpful critical review

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. : (

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...

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 ...

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.

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.

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 ...

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 Sw...

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 ens...

My husband picked the cherries in the AM, & in 1hr that evening, the pie was made and cooling on the stove.(Not sure how long it took to pit the cherries though! I used about 5- 51/2 cups of fre...

1 of the most idiot proof recipes I've ever seen. Very tasty, and great consistency as long as you don't mind the texture of the tapioca pearls (but you can totally grind those down anyway if y...