Sour Cream Cherry Pie Recipe

5 5 4
Sour Cream Cherry Pie Recipe
Sour Cream Cherry Pie Recipe photo by Taste of Home
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Sour Cream Cherry Pie Recipe

Read Reviews
5 5 4
Publisher Photo
“If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." —Betty Wingo, Marshall, Arkansas
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + chilling

Ingredients

  • 3 cups pitted frozen tart cherries, thawed, drained and patted dry
  • 1 unbaked pastry shell (9 inches)
  • 1 tablespoon butter
  • 1-3/4 cups plus 2 tablespoons sugar, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon lemon juice

Directions

Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers. Yield: 8 servings.
Originally published as Sour Cream Cherry Pie in Country Woman June/July 2008, p35

Nutritional Facts

1 piece: 473 calories, 15g fat (8g saturated fat), 81mg cholesterol, 285mg sodium, 79g carbohydrate (54g sugars, 1g fiber), 6g protein.

  • 3 cups pitted frozen tart cherries, thawed, drained and patted dry
  • 1 unbaked pastry shell (9 inches)
  • 1 tablespoon butter
  • 1-3/4 cups plus 2 tablespoons sugar, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon lemon juice
  1. Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar.
  2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers. Yield: 8 servings.
Originally published as Sour Cream Cherry Pie in Country Woman June/July 2008, p35

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Reviews forSour Cream Cherry Pie

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MY REVIEW
proesner User ID: 102431 258149
Reviewed Dec. 14, 2016

"Tried this out on guests. We all loved it. Substituted plain greek yogurt for the sour cream. I've not made it with sour cream so I can't compare the two. I used a store-bought crust. I did not have to cook it extra."

MY REVIEW
rluvkrug User ID: 7894666 148031
Reviewed Jul. 18, 2014

"This pie is amazing! I made it once, then had to triple the recipe for all my extended family! The only thing is that it takes longer to cook then the recipe states. I cooked it like the recipe said 400 for 10min, the 350 for 30 min THEN I cooked it an additional 20 min at 325. My cherries are off my tree and must be extra juicy! This is so delicious!"

MY REVIEW
Sprucetree18 User ID: 6006412 115569
Reviewed Aug. 13, 2011

"This was very good and very easy to make, I used store-bought frozen pie crust, I am too lazy to make my own crust, so I liked that this did not need a top crust. I actually spread the sour cream mixture over two pies as there was plenty to do so. Next time, though, I would cut all the cherries in halves, or even quarters, to allow the fresh cherry flavour"

MY REVIEW
dhillaw57 User ID: 4106155 115567
Reviewed Mar. 17, 2010

"I made this with both blueberries and cherries. My family liked the bluebrerry the best!"

MY REVIEW
Julie Davidson User ID: 3099472 62936
Reviewed Jun. 19, 2008

"Thanks Betty...cherry pie is my very favorite. I'll try it as soon as my pie cherries are ripe...if the birds don't eat every last one! Julie"

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