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Sour Cherry Pie

My parents moved from their house into a one bedroom apartment and it was time to clean out their giant freezer and use the produce that was in it. My aunt and uncle have a sour cherry tree in their backyard and we usually use the cherries for platz, fruit mooss, or jam, but this time I wanted to bake a good ol' fashioned cherry pie. I was thrilled with the results. I used my favorite pie dough recipe, which makes three double crust pies. I must make a disclaimer first before you try this recipe; our family really likes tart fruit, and one cup of sugar was enough for us, but it may not be for you. You may want to increase the sugar according to your own taste.

Filling for 1 pie:
  • 6 cups pitted and defrosted sour cherries
  • 1 cup white sugar (or more depending on your taste for tartness)
  • 1/4 cup cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 tablespoon butter
  •  milk or cream and a bit of sugar for the topping, optional
  1. Squeeze all the liquid from defrosted cherries.
  2. Combine the sugar, cornstarch, vanilla and almond extract. I find the almond extract really brings out the cherry flavor. 
  3. Pour into the pie shell, dot with the tablespoon of butter.
  4.  Finish the pie with the top crust, either with your choice of lattice or full crust. I think the lattice looks pretty on a cherry pie exposing the vibrant color. Anneliese gives a tutorial on how to here
  5. Brush the top of the pie with a bit of cream and sprinkle with sugar. 
  6. Bake at 350 for 50-60 minutes. 
  7. Top with some vanilla ice cream and enjoy. 


  1. It looks delicious! Cherry pie is my favorite, although there are so many other "favorites".

  2. Cherry pie has always been my favorite. Always had it for my birthday growing up. Finally got to pick fresh sour cherries last summer in Michigan. Had never seen them growing. I've made a few pies using them but have never seen a recipe calling for squeezing the liquid from the cherries. How exactly do you do that?

    1. Carol, I used thawed cherries that had been frozen and I didn't want all the liquid, I put the cherries into a strainer and squeezed the cherries to drain as much liquid from then as possible. You wouldn't need do that much with the fresh ones as the fresh ones would have much less juice.

  3. I've been a bit under the weather and have had no appetite but your pie...well I think I could eat the whole thing in one sitting. :) I'm sorry to hear that commenting has been a challenge. I have no idea why. Ah, the frusterating side of blogging.

  4. You have succeeded in making me very hungry for cherry pie! I have some canned tart cherries that I could use to make this pie. I like your lattice crust too :) I agree that almond extract really pairs so well with cherries. Have a blessed weekend!

  5. Does your cherry pie recipe make 1 or 3 pies?

  6. the filling is enough for one pie.


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