Old Fashioned Sour Cherry Pie #SundaySupper

Old Fashioned Sour Cherry Pie

You can never go wrong with a classic. There are tons of fashion classics I always turn to. From red lipstick and smoky eye shadow to little black dresses and cashmere sweaters to stiletto pumps and leather handbags. There are some things pretty much all of us have in our closets and turn to over and over again.

Roses are classic flowers, a welcome sight in any vase or garden. We all have a favorite classic movie, song, and book. They may depend on the generation we’re from, but we can all agree on some. Like Forrest Gump, Thriller, and To Kill a Mockingbird.

Old Fashioned Sour Cherry Pie

These things are all classics with good reason. They have withstood the test of time, proving their awesomeness over and over again. They bridge age and generational gaps and give us happiness and comfort.

The amount of classic dishes in the food world is nearly endless. Grilled cheese, burgers, pizza, spaghetti and meatballs, tacos, ice cream, brownies, and even Old Fashioned Sour Cherry Pie.

Old Fashioned Sour Cherry

Old Fashioned Sour Cherry Pie

I’ve eaten classic cherry pie tons of times, but it was always made with canned or frozen cherries with lackluster crust. I knew I needed to make my own. This summer I counted the days until sour cherry season began. The moment I saw the ruby red beauties at the farmers’ market last weekend, I snapped them up and ran home to pit them. They’re actually pretty easy to pit, as with a little squeeze, the pit pops out. Cherry pitters are just going to tear these delicate fruits to pieces.

Oh man, is this pie a delicious classic! The golden brown, flaky crust melts in your mouth, yet stands up to the slightly juicy cherry filling. The filling isn’t too sweet, letting the flavor of the cherries shine through. It’s no wonder cherry pie is such a classic!

Old Fashioned Sour Cherry Pie

Old Fashioned Sour Cherry Pie #SundaySupper

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 slices



2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup vegetable shortening

1 ½ sticks unsalted butter, cold, cubed

4-5 tablespoons cold water


6 cups fresh sour cherries, pitted

1 cup granulated sugar

Zest of 1 lemon

¼ cup cornstarch

1 tablespoon bourbon

2 tablespoons butter, cold, cubed

2 tablespoons milk (I used almond, use what you love), for assembly

2 tablespoons granulated sugar, for assembly


Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.

Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.

Preheat oven to 400 degrees F. Make the filling. In a large bowl, stir together cherries, sugar, lemon zest, cornstarch, and bourbon. Remove the crust from the refrigerator. Set the top crust aside. Spoon the cherries into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the cherries with the 2 tablespoons of butter.

Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).

Bake for 15 minutes. Then reduce the oven temperature to 375 degrees F without opening the oven. Bake for about an additional hour, rotating halfway through if necessary, until the crust is golden brown and the filling is bubbling vigorously. Cool completely in the pan before slicing and serving. Pie may be stored in an airtight container for up to 3 days at room temperature or in the freezer, wrapped in quarters in foil and parchment and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.


Additional chilling and cooling time is necessary

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Don’t forget to check out the other Sunday Supper dishes!



Sides and Accompaniments

Main Dishes


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Cauliflower Avocado Salad


Cauliflower Avocado Salad Do you eat differently depending on the season? I don’t think I used to much, but now I definitely do. For one, I try to eat seasonally. Right now, I can’t get enough peaches, nectarines, apricots, cherries, blueberries, Vidalia onions, local kale, local cucumbers, and all kinds of fresh peas. I wish I could eat these foods year round, but they’re simply not available.

I’ve also found that I want to eat lighter meals that don’t heat me up or my kitchen too much. I don’t want to feel weighed down by heavy foods, so I place my focus on bright flavors.

Cauliflower Avocado Salad

Quick meals are another priority lately. It’s far more important to me to take a walk and enjoy the weather than stand over the stove cooking all day long. Summer’s only here for so long and life is flying by so taking time to literally smell the roses is a central part of summer living.

But I still want homemade meals that taste fantastic and satisfy me. That’s why salads have been my go to dinner. Sometimes I pair them with wild, oven-roasted fish, pan seared steak, or poached eggs, but others I let the salads speak for themselves. This Cauliflower Avocado Salad can easily stand alone or be paired with your favorite protein.

Cauliflower Avocado Salad

I love the almost creamy steamed cauliflower paired with crunchy raw onion and creamy avocado. The slightly acidic dressing soaks into the cauliflower and makes my taste buds sing with just a bit of heat from the pepper and turmeric (which I always add to salad dressings for their anti-inflammatory properties). If you don’t like your dressing with a little pucker, feel free to add a little more extra virgin olive oil. You could also add your favorite vegetables like carrots, tomatoes, or zucchini. In addition, some cooked grains like quinoa or bulgur would be welcome. Regardless of what spin you put on it, your summer needs this super healthy, vegan, and gluten free salad.

Cauliflower Avocado Salad

Cauliflower Avocado Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 3-4 servings


1 head cauliflower, cut into bite size pieces and steamed

1 large avocado, diced

1 medium Vidalia onion, diced

½ cup apple cider vinegar

1 teaspoon Dijon mustard

½ teaspoon freshly ground black pepper

½ teaspoon turmeric

2 tablespoons honey

¼ cup extra virgin olive oil


In a large bowl, whisk together vinegar, mustard, pepper, turmeric, and honey. Slowly drizzle in the olive oil while continuing to whisk. Taste the dressing and adjust the level of seasoning, honey, and olive oil as desired.

Add the warm cauliflower, avocado, and onion, and stir to fully coat with dressing. Serve as is or with your favorite protein.

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