Sour Cherry Pie

Sour Cherry Pie

Lisawas 70

"This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!"

Ingredients 2 h 50 m {{adjustedServings}} servings 459 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
  3. Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.
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Reviews 24

  1. 32 Ratings


Simple and delicious! And, just as the submitter states you CAN do this in less than 10 minutes. It's the perfect recipe if you're in a hurry or you need to make a lot of pies. I baked mine in a glass dish with a baking sheet underneath to catch the excess drippings. It baked up nice and tasted great - especially with vanilla ice cream! Thanks for a great recipe Lisawas! And, thanks to everyone at AR for letting my niece Kailey and I participate in the President's Pie Challenge for the Thanksgiving webcast! We had a great time! As my niece put it, one of the best parts was getting to eat the pie at the end!!!


SO DELICIOUS! I used 6 c frozen tart cherries (no need to defrost-use them frozen) instead of canned. Instead of all sugar, used 3/4 c sugar and 3/4 c Splenda granular (this is the Splenda that is cup for cup equivalent of sugar). No need to add extra water or liquid. Suggestion: If you have time, mix all pie ingredients together in a bowl and leave on the counter for about 10 minutes to let the cherries thaw slightly and absorb tapioca before you bake. I always do this when baking any type of fruit pie and using tapioca, and it seems to produce better/tastier pies. If you don't have time, charge ahead and get baking! My husband called for his mother and rolled his eyes back in his head over this one! :)


Excellent pie!! I only used one cup of sugar and the cherries were picked from my back yard. I will be using this recipe again and was so simple to make. It's a keeper in my books.