Sour Cherry Pie

Sour Cherry Pie

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Shannon Morrow


I won't claim that this is my recipe, in fact, I got it off the back of a can of OregoNRed Tart Cherries. I love cherry pie, but don't like the gloppy, bright red cherry pie fillings usually on offer in the baking aisles. I also like tart things, so when I ran across the OregoNRed Tart Cherries I decided to try the recipe. I loved it, and hearing one of my brothers saying, "MMMM-MMMM-MMM" with each bite told me I had a winner. I like to make this pie the day before I plan on serving it, to give it time to "set", then zap each piece in the microwave and serve it with ice cream.


★★★★★ 1 vote

30 Min
30 Min


  • 1/2-3/4 c
    sugar (or to taste)
  • 3 Tbsp
  • 2 can(s)
    oregonred tart cherries (14.5oz) store brand will do
  • 1/4 tsp
    almond extract
  • 1 Tbsp
    butter or margarine
  • 2
    crusts for 9" pie

How to Make Sour Cherry Pie


  1. Preheat oven to 400*
  2. Drain cherries sand save juice from just one can. In saucepan, stir the cherry juice into the combined mixture of cornstarch and sugar (use more sugar if needed). Cook over medium heat, stirring constantly, until thickened. Watch carefully, as sugar will burn easily. Remove from heat. Gently stir in cherries and almond extract.
  3. Pour the filling into pastry-lined pie pan. Dot with butter. Place crust on top, adjust, seal and vent (cut a few slashes in top crust). Bake 30-40 minutes until crust browns and filling begins to bubble. If necessary, cover edges with foil or crust shield during last 15 minutes of baking to prevent over-browning. Cool pie several hours to allow filling to thicken.

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About Sour Cherry Pie

Course/Dish: Pies

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