Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.

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  • In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.

  • Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

Cook's Notes

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At the store, look for deep-dish crusts. Roll dough 1/8 inch thick and crimp as desired.

Reviews (1)

48 Ratings
  • 5 star values: 7
  • 4 star values: 22
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
06/12/2013
I made a pie for the first time..and this turned out great! I used fresh cherries though..that weren't all that sweet.. And the sweet-sour tanginess of the pie is delicious! Great recipe :)