Indescribably Delicious Cherry Pie with Sour Cream ~ By Bonnie Banters

As adapted from Taste of Home's Sour Cream Cherry Pie

Approx. 8 servings

  • 3 c. (2/ea. 12 oz. pkgs....or 24 oz. total) pitted frozen dark, sweet whole cherries, thawed, drained & patted dry (original recipe called for frozen tart cherries, if you would prefer those)
  • 1 unbaked 9" pastry shell (I used a ready-made refrigerated pie crust and followed the manufacturer's directions for preparing)
  • 1 TB butter
  • 1 3/4 c. granulated white sugar
  • 1 c. pre-sifted all-purpose flour
  • 1/2 tsp. salt
  • 2 large room-temperature eggs, lightly beaten
  • 1 c. (8 oz.) sour cream (I used reduced fat)
  • 1 TB fresh lemon juice (not quite 1/2 medium lemon)
  • 2 TB turbinado sugar (Sugar In The Raw)

©Bonnie Banters™.  All rights reserved

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  1. Cut some foil to cover the edges of the pie crust.  Instructables offers a great method for preparing the foil...just scroll down past the pot pie for the foil directions.
  2. Place the pie crust in a 9" pie plate.
  3. Preheat the oven to 400º.
  4. Arrange the cherries evenly in the pie shell and dot with butter.
  5. In a large bowl, whisk together the granulated white sugar with the flour and salt.  Stir in the eggs, sour cream and lemon juice.  Spread this mixture over the cherries.
  6. Sprinkle with the turbinado sugar.
  7. Bake at 400º for 10 minutes.  Remove the pie from the oven and reduce the heat to 350º.  Carefully cover the edges of the crust with the prepared foil.  Bake approximately 30-35 additional minutes, or until set, or a knife inserted into the center comes out almost clean.  (Check after 15-20 minutes, and if the pie is browning too early, cover the top loosely with additional foil.)
  8. Cool for 1 hr. on a wire rack, then refrigerate for 3-4 hrs. before cutting.  Keep leftovers in the refrigerator.
Serve with a premium vanilla bean ice cream, and enjoy this indescribably good pie!

©Bonnie Banters™.  All rights reserved.  

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