Sour cherries may not be good eating out hand, but they make the BEST cherry pies!  Their season of availability is very short, only appearing at the market for a week or two each spring, so I pit and flash freeze them (here's how) so I can enjoy that fresh springtime flavor any time of year. 

And hey, if you have a batch of super flaky all-butter crust in the freezer too, you could whip a pie up in no time.  Seriously, can you imagine how happy you'd be to enjoy gorgeous pie on a cold winter day?  Your birthday?  Valentine's day? 

This pie is a cinch to make.  Just line a pie plate with a bottom crust.....

Stir together the pie filling and pour it in, top with a lattice crust, and bake. Use a cute little cherry crust cutter to decorate your pie, if you like.  I like! 

Make someone's day.  Make pie! 

Items used to make this recipe:

(affiliate links)

• pastry cloth https://amzn.to/2Ptuxp2

• pie crust cutters https://amzn.to/2MrOHSt

• scalloped crust cutter https://amzn.to/3Jf4psN

• pie plate https://amzn.to/2o479lz

• tapioca flour https://amzn.to/3oCfCvY

• turbinado sugar https://amzn.to/3GJfZLc

Sour Cherry Pie

makes one 9-inch pie

Printable Recipe

Ingredients

• double crust recipe (here)

• 2 pounds sour cherries, stemmed and pitted (fresh or frozen)

• 1/3 cup tapioca starch or flour

• 1 cup granulated sugar

• juice and zest of 1 lemon

• 1/2 teaspoon fine salt

• optional egg wash and turbinado sugar for the crust

Directions

1. Preheat oven to 400F and place rack in center position.

2. Roll bottom crust and place in glass or ceramic pie plate.

3. In a medium mixing bowl, stir together the cherries, tapioca, sugar, lemon juice, lemon zest, and salt; pour into prepared pie plate.

4. Roll top crust and cut into 1/2-inch thick strips, place on pie filling, weaving to form a lattice crust (as shown); trim excess crust from pie plate.

5. Place pie plate on half sheet pan and brush top crust with beaten egg wash (whole egg and 1 tablespoon of water) or cream; sprinkle with turbinado sugar.

6. Bake pie for 60-75 minutes, or until the filling bubbles; cover edges of pie with foil if it starts to get too brown.