There’s something timeless about a sour cherry pie, the kind of dessert that instantly feels like home. This sweet and sour rustic tart it’s the perfect way to celebrate summer’s boldest fruit. This recipe brings together a buttery, flaky crust and a juicy, tangy filling that bubbles beautifully in the oven. Serve it warm with a scoop of vanilla ice cream, and you’ve got yourself a slice of pure comfort.

Ingredients for the sour cherry pie:

(You can replace the cherries with frozen blueberries, strawberries, or other berries)

For the dough:
180g flour
100g cold butter (cubed)
150g sour cream or Greek yogurt
20g sugar
A pinch of salt
1 tsp almond flakes
1 small egg (for egg wash)

For the filling:
500g frozen or fresh sour cherries pitted
100g sugar
Zest of half a lemon
Juice of half a lemon
1 tsp vanilla extract
1 tbsp cornstarch

For the dough, mix the flour with sugar and a pinch of salt. Add the cold butter, cut into small cubes, and crumble it into the flour using your hands until it resembles coarse crumbs. Add the sour cream or Greek yogurt and gently knead just until the dough comes together. Wrap it in foil and chill in the fridge for at least an hour, or overnight if you prefer to bake the next day.

While the dough is chilling, place the frozen sour cherries in a bowl and let them thaw. Once softened, mix them with the sugar, lemon zest, lemon juice, and vanilla extract. Let this mixture sit and develop flavor.
Preheat your oven to 200°C. Once the dough is ready, weigh it and divide it into two parts—two-thirds for the base and one-third for the top. Roll out the larger piece into a rough circle. Butter a 23 cm tart tin (ceramic tins work beautifully) and press the dough into it, gently fitting it along the bottom and sides.

Sift the cornstarch over the cherry filling and fold it in until fully dissolved. Pour the filling into the prepared crust. Roll out the remaining dough for the top, lay it over the pie, and press gently around the edges to seal. Make a small cross in the center with a sharp knife to allow steam to escape.
Place the tart in the freezer for 10–15 minutes. When ready, brush with egg wash and sprinkle with almond flakes.Bake at 200°C for the first 15 minutes, then reduce the temperature to 180°C and continue baking for about an hour, until the crust is golden and the filling is bubbly.