Tart Cherry Pie

If you lean toward desserts with a bit of complexity and personality as I do, tart cherry pie is the perfect pick. Bright, sweet and a little sour, this pie is bursting with bold, vibrant flavors. Sour cherries, like Montmorency or Morello, are an ideal option for this recipe, bringing a fresh, tangy edge that’s balanced by the sweetness of the sugar and enhanced with a hint of almond extract. This pie is everything a summer dessert should be.

Tart Cherry Pie Ingredients

• Sugar
• All-purpose flour
• Tart cherries
• Almond extract
• Pastry dough for a double-crust pie
• Butter

Directions

Step 1: Prep the cherries

Preheat the oven to 400°F. In a large bowl, combine the sugar and flour. Stir in the cherries and almond extract.

Step 2: Prep and fill the crust

On a lightly floured surface, roll out half the dough into an 1/8-inch-thick circle. Carefully transfer it to a 9-inch pie plate.

Test Kitchen Tip: To make pastry for a 9-inch double-crust pie, combine 2-1/2 cups all-purpose flour and 1/2 teaspoon salt, then cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing the dough with a fork until it holds together when pressed. Wrap the dough in storage wrap and refrigerate it for one hour.

Trim the excess crust to 1/2 inch beyond the rim of the plate. Pour the cherry filling into the crust.

Dot the butter over the top.

Step 3: Make the lattice top

Roll out the remaining dough into a 1/8-inch-thick circle. Using a lattice cutter or pizza wheel, cut the dough into 1-1/2-inch-wide strips. Arrange the strips over the filling into a lattice pie crust. Trim and seal the strips to the edge of the bottom pastry.

Flute the edge, then cover the edge loosely with foil.

Step 4: Bake the pie

Bake the pie until the crust is golden brown and the filling is bubbly, 40 to 50 minutes. Place the pie on a wire rack, then remove the foil and allow the pie to cool before slicing.

How to Store Tart Cherry Pie

Cover the leftover pie in storage wrap or place it in an airtight container, then store it at room temperature for one to two days or in the refrigerator for up to a week. Tart cherry pie can also be frozen for up to eight months.

When you’re ready to eat it again, the pie can be enjoyed cold, at room temperature or reheated in a 350° oven for 5 to 10 minutes until it’s warmed through.

Tart Cherry Pie Tips

What’s the best way to serve tart cherry pie?

Tart cherry pie is pretty close to perfect all by itself. However, if you want to dress up a slice, a dollop of luxurious homemade whipped cream makes a lovely addition. Of course, nothing beats a scoop of quality vanilla ice cream to really complement the sweet-tart flavor of this pie.

What’s the difference between tart cherry and regular cherry pie?

You may find it surprising to learn that most cherry pie recipes call for sour cherries. So the main difference between a tart cherry pie and a regular cherry pie is the amount of sugar that’s used. There are specific sweet cherry pies that use black or Bing cherries for more of a candied-cherry flavor.

Can I add other fruit to this tart cherry pie?

Adding rhubarb to the pie filling will enhance the tart-forward flavor profile in this pie. Other fruits that will complement the bold, jammy flavor of the pie are raspberries, blueberries and even sweet cherries. With a base recipe this good, you can’t go wrong trying something new.