Easy Sourdough Cherry Pie Recipe (With a Golden Crust)

Name: Sourdough Cherry Pie Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Ingredients: double sourdough pie crust; 910 grams cherries, pitted, halved & quartered (2 pounds (overflowing 5 cups)); 150 grams sugar (3/4 cup); 50 grams tapioca flour (6 Tablespoons + 1 teaspoon); 24 grams freshly squeezed lemon jucie (1 1/2 Tablespoons); 4 grams vanilla extract (1 teaspoon); 2 grams almond extract (1/2 teaspoon); 1 grams cinnamon (1/2 teaspoon); pinch of salt; 14 grams unsalted butter, cold (1 Tablespoon); egg wash; coarse sugar (optional)

This easy Sourdough Cherry Pie Recipe uses sourdough discard to create a flaky crust filled with fresh cherries, lemon juice, and warm spices that bakes to a beautiful golden brown finish.

Just like my Strawberry Rhubarb Pie, Blueberry Pie, and Peach Pie recipes, this pie recipe turns sourdough discard into a tender, butter pie crust that holds up beautifully whether you serve it with ice cream or on its own

Quick Look: Sourdough Cherry Pie

Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Servings: 8 slices
Calories: ~180 kcals per slice (based on nutrition panel)
Cook Method: Baked
Flavor Profile: Sweet, juicy cherries with hints of lemon, vanilla, and almond wrapped in a tender, flaky sourdough discard crust. Glossy, not runny, and slices beautifully once cooled!
Difficulty: Intermediate — The cherry filling and sourdough pie crust each have a few steps, but both are straightforward and well worth the effort!

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Why You’ll Love This Easy Sourdough Cherry Pie Recipe

Make the pie dough ahead of time: You can prep the pie crust dough days in advance and store it in plastic wrap in the fridge or freezer. This makes the double crust pie come together quickly when you are ready to bake, and the longer ferment gives the crust even more flavor.
A cherry pie filling that actually sets: The cherry pie filling strikes a perfect balance between sweet-tart cherries and warm spices. Tapioca flour keeps it glossy and sliceable rather than soupy or pasty. You can use fresh cherries or properly thawed frozen ones for best results every time.
A flaky, buttery sourdough crust with beautiful layers: This sourdough pie crust recipe bakes up with flaky layers and a golden brown finish. The chilled dough rolls out easily and works just as well for sweet pies as it does for savory pies like chicken pot pie.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for making sourdough cherry pie

Sourdough Pie Crust Recipe:

All-purpose flour: I use all-purpose flour for this recipe.
Butter: When making butter pie crust, be sure to keep the butter cold. I cut my butter into large chunks straight out of the freezer to ensure it is cold enough.
Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it! Large has a higher melting point than butter, so it doesn’t melt in the pastry as quickly, which is what you want. This means you don’t have to work as cautiously when making the dough. If you are in a pinch and don’t have lard, replace it with equal amounts of shortening or extra butter in grams. Remember to put the lard in the freezer so it’s cold.
Baking powder: Having baking powder in a pie crust isn’t too common, but it really should be. As a natural leavening agent, the baking powder gives this pie crust recipe a tiny boost to lighten and expand the crust, making beautifully flaky layers.
Sourdough starter discard: Discard that’s about 24–48 hours old works best for this recipe; however, you can use even older discard for a more tangy taste. You can also use active sourdough starter, just be sure to use the same amount by weight.
Ice water (optional): Depending on the discard you’re using, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing. Pour water and add a few ice cubes to a bowl. Add 5 grams (1 teaspoon) of ice water at a time into the dough and mix. It shouldn’t need much extra liquid to form a dough ball.

Cherry Filling

Cherries: I used a combination of halved and quartered fresh dark sweet cherries. You can use Rainier cherries or even a combination of both! If you use solely Rainier cherries, increase the sugar from 150 to 200 grams (1 cup). You can also use frozen cherries. Be sure to thaw, drain, and dry them before slicing in half and continuing with the recipe as usual.
Tapioca flour: Also known as tapioca starch, this flour makes a great thickener because it bakes up glossy, not cloudy or dull. It also has a neutral flavor, unlike flour or cornstarch, which can taste pasty if not fully baked. Make sure the package says it’s derived from the cassava plant, like Bob’s Red Mill’s does.
Almond extract– Almond extract complements the flavor of cherries nicely, but if it’s not your thing, just use extra vanilla extract or leave it out altogether
Lemon juice: I highly recommend using fresh lemon juice over store-bought. It gives the cherry pie filling a nice lift and a little zing.

How to Make Sourdough Peach Pie

Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double pie crust). Then, follow the instructions below.

To a large bowl, add the halved and quartered cherries, sugar, tapioca flour, vanilla extract, almond extract, cinnamon, lemon juice, and a pinch of salt. Mix until combined.

Remove one pie dough disc from the refrigerator and bring it to room temperature. On a lightly floured surface, roll the first disc (the bottom pie crust) of dough to about 1/8 inch thick, forming a 13-inch circle.

Transfer the rolled dough into a 9-inch pie dish, press it into your pie dish and set aside.

Pour the cherry filling into the pie dish, dot with the cold butter, and return it to the fridge while you prepare the top pie crust.

lattice pattern for making sourdough cherry pie

Roll out the second disc (top crust) just as before. Keep it whole or slice it into eight 1 1/2-inch pieces to make a lattice pie crust. Pinch the edges with a fork or tuck and crimp the extra dough with your fingers to seal the pie crust. Crimping the edges helps the crust hold the filling securely and prevents cherry juice from bubbling out while baking.

brushing egg wash on top of the sourdough cherry pie

Brush with an egg wash and sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch.

Preheat the oven to 425°F. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over. Bake for 20 minutes, then reduce the heat to 375°F and continue to bake for 35-40 minutes or until the pie is a deep golden brown.

Allow the pie to cool completely, about 4-5 hours.

McKenna’s Helpful Tips

Keep your cold butter and lard in the freezer: Cutting cold unsalted butter into large chunks straight from the freezer is the key to those flaky layers. I use the same approach when making my Apple Pie crust.
Use a baking sheet underneath: Place your pie plate on a rimmed baking sheet to catch any cherry juice that bubbles over. This is especially important for fruit pies with juicy fillings like my Sourdough Peach Cobbler.
Try a lattice top or hand pies with leftover dough: If you have enough pastry dough left over after assembling your double crust pie, use it to make Salted Caramel Apple Sourdough Hand Pies with the scraps.
Brush with an egg wash for a golden finish: An egg wash gives the top crust that gorgeous golden brown color and a little extra crunch, especially when sprinkled with coarse sugar. I do this for all my pie recipes, including my Sourdough Pumpkin Pie.
Let the pie cool completely before slicing: I know it is tempting, but allowing the cherry pie to cool for 4 to 5 hours lets the filling set up properly.

How to Store

Like most fruit pies, leftover sourdough cherry pie can sit loosely covered on the counter for a day or two. After that, store the pie in the fridge for up to 5 days. Warm up slices in a 300°F oven for about 10–15 minutes.

You can also freeze the whole baked pie or even freeze it unbaked for up to 3 months. If baking from frozen, start at 425°F for 25 minutes, then lower to 375°F and bake another 45 to 55 minutes. Cover the edges of the crust with a pie shield or aluminum foil if they start to brown too fast.

Wrap leftover cherry pie dough in plastic wrap and seal it in a zip-top bag or airtight container. It’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. Thaw overnight in the fridge, then let it sit at room temperature for 15 minutes before rolling to prevent cracking.

Sourdough Cherry Pie FAQs

Can I use active sourdough starter instead of discard, and will it change the crust?

Yes, you can use active sourdough starter. Just swap it in by weight. It adds a little more tang and might make the crust slightly more tender, but it will still turn out nice and flaky. Be sure to reduce any added liquid slightly, especially if your starter is more hydrated, so the pie dough does not get too soft.

Can I use canned cherries for the cherry pie filling in this Sourdough Cherry Pie Recipe?

You can, but I do not recommend it. Canned cherries are usually too soft and watery, which can make the filling runny and mess with the texture of the bottom crust. For best results, use fresh dark sweet cherries like Bing or properly thawed and well-drained frozen ones. You could also use a mix of sweet-tart cherries, similar to what I use in my Sourdough Cherry Cobbler.

Should I use salted or unsalted cold butter in the pie crust dough?

I go with unsalted cold butter because it lets you control the salt level in the pie crust dough better. This is the same approach I take with my Sourdough Discard Pie Crust recipe.

What is the best way to thicken the cherry pie filling in this Easy Sourdough Cherry Pie Recipe?

I use tapioca flour because it bakes up glossy and has a neutral flavor, unlike purpose flour or cornstarch which can taste pasty. It keeps the filling sliceable without making it too thick. A splash of fresh lemon juice also helps brighten the flavor of the cherries. I use this same thickener in my Blueberry Pie filling as well.

More Sourdough Pie Recipes

Easy Sourdough Peach Pie Recipe {with discard/starter crust}

Easy Sourdough Apple Pie Recipe

Blueberry Pie Recipe with a Sourdough Pie Crust

Strawberry Rhubarb Pie with a Sourdough Pie Crust

If you tried this Sourdough Cherry Pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!

Sourdough Cherry Pie Recipe

By McKenna Pulda

Yield: slices

Prep Time: 45

Cook Time: 55

Total Time: 1 40

Sweet, delicious cherries wrapped in a tender, flaky crust made with cold butter and sourdough discard. Tapioca flour helps the cherry filling set up nice and glossy, not runny. It’s an easy recipe that bakes to a golden finish and slices clean once cooled. It's a real winner during cherry season!

5 from 1 vote

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Equipment

Ingredients

double sourdough pie crust
910 grams cherries, pitted, halved & quartered 2 pounds (overflowing 5 cups)
150 grams sugar 3/4 cup
50 grams tapioca flour 6 Tablespoons + 1 teaspoon
24 grams freshly squeezed lemon jucie 1 1/2 Tablespoons
4 grams vanilla extract 1 teaspoon
2 grams almond extract 1/2 teaspoon
1 grams cinnamon 1/2 teaspoon
pinch of salt
14 grams unsalted butter, cold 1 Tablespoon
egg wash
coarse sugar optional

Instructions

Sourdough Pie Crust

Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below.
double sourdough pie crust
Long Ferment: Store the wrapped discs in the fridge for up to 3 days.

Cherry Filling

To a large bowl, add the halved & quartered cherries, sugar, tapioca flour, vanilla extract, almond extract, cinnamon, lemon juice, and a pinch of salt. Mix until thoroughly combined. Place in the fridge while you prepare the pie dough.
See notes below on how to easily prepare the cherries.
910 grams cherries, pitted, halved & quartered, 150 grams sugar, 50 grams tapioca flour, 24 grams freshly squeezed lemon jucie, 4 grams vanilla extract, 2 grams almond extract, 1 grams cinnamon, pinch of salt
McKenna's Tip: Do not prepare this cherry filling in advance. The filling will release too much liquid, making the final product too runny. However, to save some time, you can pit and chop the cherries 1-2 days in advance. Cover and store the chopped cherries in the fridge. Strain before continuing on with the recipe.
Remove one pie dough disc from the refrigerator and bring it to room temperature, about 15 minutes. With a floured rolling pin, roll of dough on a lightly floured surface. Roll from the center outward, then turn the dough a quarter turn and repeat rolling.
After rolling the dough full circle, add more flour to your work surface—you don’t want the dough to stick! Flip the dough to the other side and roll it out until it is about 1/8 inch thick and a 13-inch circle.
Using your rolling pin is the best way to maneuver your pie dough into a pie dish! Roll the dough onto the rolling pin and unroll in the 9-inch deep pie plate. Press into your crust into the pie dish. Pour the cherry filling into the bottom crust and dot with small cubes of the cold butter. Place this back into the fridge while you prepare the top pie crust.
14 grams unsalted butter, cold
You can top this pie with a full pie crust or a lattice topping.
Full Pie Crust: Roll the second disc of pie dough just as before, then cover the cherry filling and cut 4 slits into the top crust.
Lattice Pie Crust: Roll the second disc of pie dough just as before, then take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into eight 1 1/2-inch pieces. Arrange the strips in vertical and horizontal rows, lacing them over and under each other. See photos above for reference.
Pinch the edges with a fork or tuck the extras inside the pie dish and crimp with your fingers, if you desire.
In a small bowl, create an egg wash by whisking together an egg with a splash of milk. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch.
egg wash, coarse sugar
Preheat the oven to 425 degrees F. Place the pie pan on top of a rimmed baking sheet, wrapped in aluminum foil (this filling loves to bubble over). Bake for 20 minutes, then reduce the heat to 375 degrees F, cover the crust with a pie shield or aluminum foil, and continue to bake for 35-40 minutes. The pie is fully baked when the pie is a deep golden brown and the internal temperature is 200 degrees F. If the pie crust begins to brown too quickly, cover the top with a piece of aluminum foil while the pie continues to bake.
This is a long bake time, yes, but this is to ensure that the filling is set! We also need to bake the pie enough so that the filling doesn’t taste paste-y. Use this digital thermometer to check and be sure!
Remove the cherry pie from the oven and place it on a wire rack. Allow the pie to cool completely, about 4-5 hours. The cherry filling will be too runny if you slice before it cools. Slice and enjoy!

Notes

Preparing the Cherries

Save yourself time and any painful thumbs by investing in a cherry pitter! This gadget is cheap and so helpful!
This single cherry pitter works like a charm, but I have been loving this cherry pitter. It removes the pits of 6 cherries at a time!

Sourdough Pie Crusts:

All-purpose flour: I use all-purpose flour for this recipe.

Butter: To make butter pie crust, you can’t forget the butter! It is crucial to keep the butter cold. I cut my butter into large chunks straight out of the freezer to ensure it is cold enough.

Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it! It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter – which is what you want. This means you don’t have to work as cautiously when making the dough. If you are in a pinch and don’t have lard, replace it with equal amounts of shortening or more butter in grams. Remember to put the lard in the freezer so it is cold.

Baking powder: Having baking powder in a pie crust isn’t too common, but it really should be. As a natural leavening agent, the baking powder gives this pie crust recipe a tiny boost to lighten and expand the crust, making beautifully flaky layers.

Sourdough starter discard: I find sourdough discard that is about 24–48 hours old works best for this recipe, however, you can use even older discard for a more tangy taste. You can also use active sourdough starter, just be sure to use the same amount in weight.

Ice water (optional): Depending on the discard you use, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing. Pour water and add a few ice cubes to a bowl. Add 5 grams (1 teaspoon) of ice water at a time into the dough and mix. It shouldn’t need much extra liquid to form a dough ball.

Cherry Filling

Cherries: I used a combination of halve and quartered fresh dark sweet cherries. You can use Rainier cherries or even a combination of both! If you use solely Rainier cherries, increase the sugar from 150 to 200 grams (1 cup). You can also use frozen cherries. Thaw, drain and dry them before slicing them in half and continuing the recipe as normal.

Tapioca Flour: Also known as tapioca starch. Tapioca flour is the perfect thickening agent because it bakes up glossy, not cloudy or dull. It also has a neutral flavor, not pasty, unlike flour or cornstarch if not baked fully. Be sure to confirm that the product says it derives from the cassava plate, like Bob’s Red Mill’s.

Almond Extract– Almond extract compliments the flavor of cherries, however, if you are not a fan, you can substitute with more vanilla extract or omit completely.

Lemon juice: I highly recommend using fresh lemon juice over store-bought. It brings the perfect brightness to the cherry pie filling.