Sour cherries are usually too tart to eat off the tree, but they do make a delicious pie! Use your favourite variety of sour cherry to make this classic summer dessert.

Yield: Serves 8.



  • Pastry for a 9 inch double-crust pie
  • All-purpose flour (for dusting surface)
  • 5 cups fresh or frozen pitted sour cherries
  • 1 1/2 cups granulated sugar
  • 3 tbsp quick-cooking tapioca
  • 1 - 2 tbsp grated lime peel
  • 1 tbsp salted butter
  • Milk (2%)
  • Granulated sugar


  1. Preheat oven to 425°F.
  2. Roll out half of pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang.
  3. Combine cherries, 1 1/2 cups sugar, tapioca and lime peel. Spoon cherry mixture into crust. Dot with butter.
  4. Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Brush top crust with milk and sprinkle with additional sugar. Cut vents in top crust to allow steam to escape.
  5. Bake for 10 minutes. Reduce oven temperature to 350°F and continue baking until pastry is golden brown and filling is bubbly, about 1 1/4 hours. Cool pie completely in pie plate on a rack.
Nutritional analysis per serving:

398 calories, 12.3 g fat, 2.6 g protein, 68.6 g carbohydrate, 2.5 g fibre, 217 mg sodium

*Ingredient not included in nutritional analysis.


If desired, this pie may be frozen before baking. If freezing, do not use a glass pie plate. Bake pie from frozen at 425°F for 10 minutes, then at 350°F until pastry is golden brown and filling is bubbly, about 1 1/2 hours.