Go Back Email Link
–+ servings
Slice of sour cherry pie with a sourdough pie crust on a plate with a scoop of vanilla ice cream and a fork.
Print Recipe (Email Required) Pin Recipe Save this Recipe

Rate this Recipe

5 from 1 vote

Sourdough Sour Cherry Pie

By: Brandon Cochran
This Sourdough Sour Cherry Pie has a flaky sourdough pie crust with a lattice top and filled with sweet and tart sour cherries for a perfect summer pie.
Prep Time2 hours 30 minutes
Cook Time55 minutes
2 hours
Total Time5 hours 25 minutes
Yield or Serving: 8 Slices

Equipment

Ingredients

Sourdough Pie Dough (Double Crust)

Sour Cherry Filling

Instructions

Make the Sourdough Pie Dough

  • Combine the dry ingredients in a mixing bowl. Add the cold, cubed butter and use your fingers to smash into pea-sized pieces.
    Pour in the sourdough discard and toss with a fork until clumps form. Drizzle in the ice water and continue to toss until you have large clumps with craggily bits.
    320 g All-purpose flour, 2 TBS Granulated Sugar, ½ tsp Kosher Salt, 226 g Unsalted Butter, 200 g Sourdough Discard, 70 g Ice Water
  • Dump the shaggy, dry dough out onto a clean work surface and use a bench scraper to chop the dough to distribute the liquid. Knead gently with your hands to bring the dough together until you have a cohesive round, adding any dry bits on top while kneading.
    Divide in half with the bench scraper and flatten each half into a thin disc and wrap in plastic wrap to chill for 2 hours and up to 3 days.

Cook the Sour Cherry Pie Filling

  • Add the pitted sour cherries and lemon juice to a Dutch oven or large pot.
    Rub the lemon zest, sugar, salt, and cornstarch together with your fingers in a small mixing bowl until fragrant and stir into the pot to completely coat the cherries.
    200 g Granulated Sugar, 1 TBS Lemon Zest, ½ tsp Kosher Salt, 40 g Cornstarch, 3 lbs Sour Cherries, 2 TBS Lemon Juice
  • Simmer the cherries over medium heat for 10-15 minutes, stirring frequently to prevent burning, until the mixture thickens and cooks down some of the juices.
    Remove from the heat and cool completely (increase the surface area to cool faster by pouring the mixture out onto a large baking sheet).
    1 tsp Vanilla Extract, ½ tsp Almond Extract

Assemble and Bake

  • Remove one of the chilled pie dough discs from the refrigerator and rest for 5 minutes at room temperature to become pliable. On a lightly floured surface, roll it out into a 12-13 inch circle using a rolling pin (this will be your bottom crust). Refrigerate on a large plate or baking sheet while you roll out the second dough.
    Repeat with the second dough, but this time use a pastry wheel or pizza cutter to slice 1" lattice strips from the round (you should get about 12 strips). Refrigerate the lattice strips on a large plate or baking sheet while you assemble the pie.
  • Preheat the oven to 400ºF (204ºC) and beat an egg with a splash of water in a small bowl to make the egg wash.
    Transfer the chilled bottom pie crust to a 9" pie plate pan with a 1" overhang on the sides. Trim the edges as necessary.
    Pour the cooled sour cherry filling into the pie pan and brush the edges of the pie dough with egg wash (reserve the egg wash for just before baking).
    Arrange the lattice strips on top of the pie in horizontal and vertical rows and weave them (watch this tutorial if you've never made a lattice crust before).
    Trim the end of the lattice to match the overhang, pinch onto the egg wash to seal, and roll the pie dough up and over to create a thick edge. Use your fingers to crimp or flute the edges into a decorative pattern or the tines of the fork to seal the crust.
    Freeze the pie for at least 15 minutes before baking.
    1 Egg, 2 TBS Raw Sugar
  • Brush the lattice with the reserved egg wash and sprinkle raw sugar on top for a crunchy, sparkly crust.
    Bake for 55-65 minutes until the crust is dark golden brown and flaky and the filling starts to bubble. Tent with aluminum foil after 30 minutes or so if the crust is becoming too dark.
    Cool until room temperature, at least 4 hours before serving. This makes slicing easier and ensures the filling sets properly.

Notes

  • Follow my guide above for more detailed instructions, tips, and photos to make this sourdough sour cherry pie.
  • You can make and chill the sourdough pie dough from 2 hours to 3 days in advance and refrigerate the sour cherry filling up 4 days in advance.
  • The sourdough sour cherry pie is best in the first couple of days it's made, but you can store it in the refrigerator for 4-5 days.
  • Serve with whipped cream, vanilla ice cream, or mascarpone.
Tried this recipe?Rate the recipe above, comment, and share @sourdoughbrandon on Instagram & Facebook