Our Sour Cherry Pie features a flaky pie crust and a delicious berry filling with a hint of almond and vanilla. A classic, timeless recipe, that will leave you craving for more.

Ingredients

general.ingredients.name general.ingredients.amount
flour 325g
butter 230g
water 100ml
pinch of salt
frozen sour cherries 1kg
granulated sugar 250g
cornstarch 25g
almond extract 1 tsp
vanilla extract 1 tsp
lime juice 10ml

Our Sour Cherry Pie features a flaky pie crust and a delicious berry filling with a hint of almond and vanilla. A classic, timeless recipe, that will leave you craving for more.

  1. Pie crust

    325g flour - 230g butter - 100 ml water - pinch of salt

    Combine the flour and salt in a food processor, then add the butter. Mix until the butter transforms into crumbs, then gradually add the water. Avoid overmixing to prevent the butter from warming too much. If the dough is too sticky, add more flour; if it’s too dry, add extra water. Let the dough rest in the fridge overnight. Dust your countertop with flour and roll out the dough slightly larger than your baking tin.

  2. Sour cherry filling

    1kg frozen sour cherries - 250g granulated sugar - 25g cornstarch - 1 tsp almond extract - 1 tsp vanilla extract - 10ml lime juice

    Combine the sour cherries with the sugar and lime juice in a pot, and simmer until the cherry juices are released. Dissolve the cornstarch in a bit of water and add it until the mixture begins to thicken (about 5 minutes). Remove the pot from the heat and stir in the almond and vanilla extract. Mix thoroughly. Allow to cool.

  3. Assemblage

    Roll out the dough and line the pie dish, then add the sour cherry filling and decorate as desired. Bake at 220°C for 15 minutes, then reduce the oven temperature to 190°C and bake for an additional 50 minutes.