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« Recipe: Classic Sour Cherry Pie »

Classic Sour Cherry Pie

Adapted from The City Cook

Yield: 9 inch pie


6-8 c pitted sour cherries

1 c sugar

3 Tbsp tapioca

2 Tbsp unsalted butter, cut into small pieces

prepared pie crust


Preheat oven to 375F

Roll out one piece of dough to form the bottom crust.  The disc should be approximately 12 inches in diameter. Transfer to the pie plate, letting the excess crust hang over the side.

In a large bowl, combine the cherries, sugar and tapioca. Let the mixture stand for at least 10 minutes so the sugar dissolves and the fruit releases its' juice. .

Turn the mixture into the prepared pie crust.  Dot the filling with the butter.

Roll out the second piece of pie dough to form the top crust. Place the dough on the top of the filled pie. Trim excess dough, then crimp the edges.

Cut 4 steam slits into the crust.

Place the pie onto a rimmed cooking sheet (to catch any juices that might drip from the pie) and place in middle rack of oven.

Bake for 20 minutes, and then reduce the oven temperature to 350F. Bake an additional 30-40 minutes, until the juices are bubbling and the crust is golden brown.

Remove from oven and let cool before cutting.