Sour Cherry Pie
Recipe type: High Altitude Baking
  • CRUST:
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon baking powder
  • 9 tablespoons cold cream cheese, cubed
  • 12 tablespoons cold unsalted butter, cut into pieces
  • 1 tablespoon cider vinegar
  • ¼-3/4 cup ice water
  • ¾ cup + 2 tablespoons sugar
  • 7½ teaspoons cornstarch
  • Pinch of salt
  • 1½ lbs pitted and stemmed sour cherries (use fresh or frozen- if frozen, thaw and drain first)
  • ½ teaspoon vanilla extract
  1. For the crust: Whisk the flour, salt, and baking powder together in a bowl.
  2. Add the cubed cream cheese and butter, and using a pastry blender or two forks, cut the pieces into the flour mixture until it resembles coarse pea-sized crumbs.
  3. Sprinkle the vinegar over the mixture and add the water, starting with ¼ cup.
  4. Toss the mixture lightly with a spatula and add more water if necessary, in 1-2 tablespoon increments, until the mixture starts sticking together in clumps.
  5. Turn the dough out on a lightly floured surface and quickly knead a few times to bring it together.
  6. Divide the dough into two balls, one slightly larger than the other, and wrap in plastic. Refrigerate for at least an hour.
  7. For the filling: Stir sugar, salt, and cornstarch together in a large bowl.
  8. Add the cherries and vanilla, toss the mixture and allow the cherries to macerate at least 10 minutes and up to 3 hours.
  9. Preheat your oven to 375 F.
  10. Roll the larger ball of dough out on a lightly floured surface to an 11" round, then ease it into a 9" pie pan.
  11. Stir the filling, then transfer it into the pastry-lined pie pan.
  12. Roll out the remaining dough to a 10" round, then cut shapes out of it or cut it into strips, and drape over the the pie.
  13. Fold edges under, and if desired brush with a little heavy cream and sprinkle with sugar.
  14. Place pie on a baking sheet and bake until golden brown, about 40-50 minutes.
  15. Let the pie cool for several hours before serving.
Recipe by High Altitude Bakes at