Fresh Sour Cherry Pie

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This is a tart, yet sweet, pie I make with sour Montmorency cherries found on a tree in my yard. I recommend using Trader Joe's French Pastry pie crust, and a woven top really shows off the cherries. It turns out perfect every time! Serve plain or with a scoop of vanilla ice cream.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
1 9-inch pie


  • 1 (9 inch) prepared double-crust pie pastry

  • 4 cups pitted sour cherries

  • cup white sugar

  • 2 tablespoons all-purpose flour

  • 1 orange, zested and juiced

  • ½ teaspoon ground cinnamon

  • 2 tablespoons butter

  • 1 egg white

  • 1 teaspoon milk


  1. Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.

  2. Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.

  3. Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.

  4. Mix egg white and milk together in a small bowl and brush over the top of the pie.

  5. Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.

Cook's Note:

You can use margarine instead of butter if preferred.

Nutrition Facts (per serving)

328 Calories
11g Fat
57g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 328
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 19%
Cholesterol 8mg 3%
Sodium 151mg 7%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 17%
Total Sugars 36g
Protein 4g
Vitamin C 25mg 123%
Calcium 43mg 3%
Iron 2mg 8%
Potassium 424mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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