Sour Cherry Pie

from ButterYum
makes one 9-inch lattice-topped pie


  • double crust recipe (here)
  • 2 pounds sour cherries, stemmed and pitted (fresh or frozen)
  • 1/3 cup tapioca starch
  • 1 cup granulated sugar
  • juice and zest of 1 lemon
  • 1/2 teaspoon fine salt
  • optional egg wash and turbinado sugar for the crust


  1. Roll bottom crust and place in glass or ceramic pie plate.
  2. In a medium mixing bowl, stir together the cherries, tapioca, sugar, lemon juice, lemon zest, and salt; pour into prepared pie plate.
  3. Roll top crust and cut into 1/2-inch thick strips, place on pie filling, weaving to form a lattice crust (as shown); trim excess crust from pie plate.
  4. Place pie plate on half sheet pan and brush top crust with beaten egg wash (whole egg and 1 tablespoon of water) or cream; sprinkle with turbinado sugar.
  5. Bake pie for 60-75 minutes, or until the filling bubbles; cover edges of pie with foil if it starts to get too brown.