Classic Sour Cherry Pie

Classic Sour Cherry Pie

This sour cherry pie is one of our favorite dessert and the summer’s ultimate pie. Easy to make and very delicious.

Classic Sour Cherry Pie

Classic Sour Cherry Pie

The best homemade sour cherry pie recipe: an incredible sour cherry filling and a light and flaky crust.
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 1 minute
Total Time: 1 hour 16 minutes
Course: Dessert
Cuisine: American, Hungarian
Keyword: feast, pie, sour cherry, summer
Servings: 8 people
Author: Myreille


  • 26cm pie case


For the pie crust

  • 400 grams all-purpose flour
  • 250 grams butter (cold and cubed)
  • pinch of salt
  • 50 grams cold water
  • 1 tablespoons sugar
  • 1 tablespoons milk

For the filling

  • 750 grams fresh sour cherries (pitted)
  • 150 grams sugar


  • In a large bowl mix pitted sour cherries and 100 grams of sugar. Let it rest while the pie crust is making.

The Pie Crust

  • Pulse flour and salt in a food processor to combine.
  • Add butter and pulse until the mix has the texture of breadcrumbs.
  • Add cold water over mixture. Pulse until become soft dough. Then dough is little crumbly but holds together when squeezed. If dough is too dry, add more 1-2 tablespoons water and pulse to combine.
  • Wrap dough in plastic and refrigerate for about 1 hour.

Make Sour Cherry Pie

  • Preheat the oven to 190℃ (375°F).
  • Take the dough out of the fridge. Cut one-third of it for the topping.
  • Roll out the rest dough and line the pie case with the dough.
  • Strain the cherries and arrange them in the pie. Sprinkle with 50 grams of sugar.
  • Roll out the rest dough and cut little flowers (or any form what you want). Cover the pie with the dough flowers.
  • Brush the top of the pie with milk and sprinkle with sugar.
  • Bake for 60 minutes, until golden brown.
  • Let it cool slightly.


The leftover sour cherry juice is a perfect drink but needs to dilute with water.
In Hungary sour cherry pie is eaten by itself. But you can serve it with ice-cream, custard or cream.