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Tart Cherry Pie
Tart Cherry Pie
Prep Time
45 mins
Cook Time
50 mins
Resting Time
1 hr
Total Time
1 hr 35 mins
The band Warrant said it best, this cherry pie "tastes so good it will make a grown man cry"!
Course: Pie/Tarts
Cuisine: American
Keyword: tart cherry pie
Servings: 8 Servings
Calories: 641 kcal
Buttery Pie Crust
  • 3 cups all purpose flour
  • 2 Tbsp sugar
  • 1 ½ tsp kosher salt
  • 8 oz unsalted butter, very cold (2 sticks)
  • 2 Tbsp shortening, very cold
  • ½ cup ice water
Tart Cherry Pie
  • 3 14.5 oz cans pitted tart cherries, drained and reserving 1/2 cup juice
  • 3/4 cup sugar (+ 1 Tbsp )
  • 4 Tbsp cornstarch
  • 1/2 tsp kosher salt
  • 2 Tbsp kirsch liqueur
  • 2 tsp lemon juice
  • 2 Tbsp heavy cream or 1 egg beaten with a little water
  • 1 Tbsp turbinado sugar
Pie Crust
  1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

  2. Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it's pea size.
  3. Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
  4. Scrape dough onto the counter, divide it in two and form into two flat discs. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. 

Make the Pie
  1. Preheat the oven to 400 degrees.

  2. Combine the reserved cherry juice, sugar, cornstarch, salt and liquor in a large saucepan and bring to a boil. Reduce to a simmer and cook for a minute or two until slightly thickened. Stir in the cherries and cool to room temp.
  3. Roll out one disc of dough to ⅛ inch thickness between lightly floured sheets of wax paper and lay into the bottom of a pie plate. Trim the edges.
  4. Pour the cherry filling into the prepared pie shell.
  5. Roll out the other disc of dough to ⅛ inch thickness between lightly floured sheets of wax paper and lay over the cherry filling. Trim, fold over the edges and crimp. Cut a few slices in the top to vent. Brush with heavy cream or egg wash and sprinkle with sugar. Alternatively, make a lattice or decorative cut-out crust.
  6. Place the pie on a lined baking sheet to catch any juices and bake at 400 degrees for about 50 mins - 1 hour or until the pie filling is bubbling and the crust is golden brown. If the pie begins to brown too quickly, cover loosely with foil.
  7. Let the pie cool on a wire rack for several hours so the filling can thicken and set.
Recipe Notes
Nutrition Facts
Tart Cherry Pie
Amount Per Serving
Calories 641 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Cholesterol 66mg22%
Sodium 598mg26%
Potassium 198mg6%
Carbohydrates 91g30%
Fiber 2g8%
Sugar 23g26%
Protein 6g12%
Vitamin A 1845IU37%
Vitamin C 3.5mg4%
Calcium 31mg3%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.