Only Tart Cherries Will Do

This is a simple cherry pie that can be made in two ways. You can either mix the filling ingredients together and bake in an unbaked pie shell or cook the filling on the stove top and pour into a baked pie crust. The second way ensures that you do not have a pie that runs over in the oven and also allows you to add sugar and flour until you get both the texture and taste just right.

By far the hardest thing about making cherry pie is finding sour cherries as they are found mainly in Michigan. If you live in that area or in surrounding states, you can many times find both canned or frozen cherries in the grocery store. For those of us who live nowhere near Michigan, you can order on the web. One such site is Kings Orchard. On their site you can purchase sour cherries in 16 oz. cans. Three cans of sour cherries will do the trick for this recipe. Remember, when making this pie, only sour cherries will do.

Cherry Pie

Lois Schertz
A simple but delicious cherry pie that nicely balances the tartness of the sour cherries. The pie filling can be made in two different ways.
Prep Time 20 minutes
Baking time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Servings 8



  • one unbaked double crust 9 inch pie shell. If using Stove Top method, blind bake a single pie crust shell


  • 5 cups sour cherries
  • 1 1/3 cup sugar
  • 1/2 cup flour
  • Dash of salt
  • 3 tbsp butter


  • Preheat oven to 425 degrees.
  • Mix together flour, sugar, and salt.
  • Mix the dry ingredients with the cherries
  • Pour filling into the unbaked pie shell.
  • If using a plain top crust, dot the top of the filling with butter.
  • If using a lattice crust add top crust.
  • Bake for 15 minutes and then reduce hear to 350 degrees.
  • Bake for another 35 to 40 minutes until filling is bubbling and bottom crust is golden brown

Stove Top Method



    • Combine flour, sugar and a dash of salt.
    •  Add dry mixture to cherries.
    • Cook the cherry mixture on the stove top over medium hear,  continuously stirring the mixture until it’s bubbling and has thickened; about five to eight minutes.
    • If needed, add additional flour or sugar to taste and desired consistency.
    • Pour into baked pie crust shell. There is no top crust for this method.