Sour cherry pie from Dessert Person: Recipes and Guidance for Baking with Confidence (page 111) by Claire Saffitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • evelyn_xzt59j on January 29, 2026

    Incredible flaky crust, and a sweet-tart, nuanced flavor to the filling. Don’t make my mistake and go overboard with the lemon zest- it tends to overpower the finer flavors on the almond extract and cardamom. Overall, a showstopping bake in both appearance and taste.

  • Astrid5555 on July 20, 2021

    We really liked this one. The pie dough is very flaky and as already mentioned overnight refrigeration helps to settle the juices perfectly. Will repeat next sour cherry season.

  • stef on June 27, 2021

    A very good cherry pie. Thickener was cornstarch but I didn't get that cornstarch taste. Overnight refrigeration settled the juices nicely. Family liked it a lot.

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