Description
A delicious sour cherry pie with a beautiful lattice top.
Ingredients
Scale
- 3 cups fresh or frozen sour cherries, pitted
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1 box (14.1 ounces) refrigerated pie crusts
- 1 large egg, beaten
- 1 tablespoon turbinado sugar (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Mix gently to coat the cherries.
- Unroll one pie crust and press it into a 9-inch pie plate. Trim any excess crust.
- Pour the cherry filling into the pie crust.
- Unroll the second pie crust and cut it into 1-inch wide strips.
- Arrange the strips over the filling in a lattice pattern. Trim and crimp the edges to seal.
- Brush the lattice top with the beaten egg and sprinkle with turbinado sugar, if desired.
- Place the pie on a baking sheet to catch any drips.
- Bake for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
- If using frozen cherries, do not thaw them before mixing with the other ingredients.
- Cover the edges of the pie with foil during the last 15-20 minutes of baking if they are browning too quickly.
- Allowing the pie to cool completely is important for the filling to set properly.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg