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This is my Grandma’s Sour Cherry Pie recipe. Simply the best cherry pie there is, and so easy to make with just 4 ingredients inside. We love eating it warm with ice cream on top.
You all are in for a treat today. This cherry pie you’re about to witness is special. I’ve already told you what a great cook my grandma is. She doesn’t cook much anymore, but thankfully we have several of her recipes written down and this Sour Cherry Pie is the one that I enjoy the most!
Since I have the rough life of being a food blogger, I had to make this pie three times before posting it. It’s not that the recipe is hard. In fact, it couldn’t be easier. What happened was that my recipe was written down differently than my mom’s recipe. You use two cans of tart red cherries, and my recipe said I was supposed to use all of the juice in the two cans, along with the cherries. This is how I’ve always made it. And I’ve always ended up with a really juice pie that sometimes overflowed. This was never much a problem, though, since I love extra juice in my cherry pie. It just gives more syrup to pour over the ice cream! When I asked my mom about the overflowing issue, she said her recipe stated that the juice should be drained.
The second time Maddie made the Sour Cherry Pie, she made a mistake on the crust, so it was a little dry. You can use a store-bought pie crust if you’d like, but we are homemade pie crust fans all the way. Maddie is still perfecting her pie making skills and sometimes her crust turn out better than other times.
If you love Sour Cherry Pie, you’ll absolutely love the combination of tart cherries with the sweet filling. It’s fantastic, if I do say so myself, and it’s one of those classic, all-American summer recipes that you’ll pull out time and again!