Easy Sourdough Cherry Pie Recipe (With a Golden Crust) 2025

What better way to celebrate freshly picked cherries than with a delicious homemade Sourdough Cherry Pie? This recipe not only transforms your sourdough discard into a tender, golden crust, but it also fills your kitchen with the delightful aroma of sweet cherries, cinnamon, and almond extract. It’s the ideal way to make use of those summer fruits while also embracing gut friendly baking. By preparing the sourdough crust days in advance, you’ll save time and ensure a flaky texture that’s simply irresistible. Dive into this article to discover how easy it is to create this mouthwatering dessert that will impress your family and friends.

Ingredients & Substitutions

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

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.

Timetable for Sourdough Cherry Pie

Time	Process	Details
Day Before or Morning (if same day)	Prepare Pie Dough	Mix flour, salt, sugar, cold butter with sourdough starter and ice water. Form dough disk, wrap and refrigerate for at least 1 hour (can chill up to 24 hours).
0:00 – 0:15	Make Cherry Filling	Combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt. Let rest 10-15 minutes for flavors to meld.
0:15 – 0:30	Roll Out Dough Bottom	Roll chilled dough on floured surface and fit into pie pan, trimming edges. Put refrigerated until ready for filling.
0:30 – 0:40	Assemble Pie Filling	Pour cherry filling evenly over bottom crust.
0:40 – 0:55	Roll Out Dough Top and Assemble	Roll out second dough disk for top crust. Cover pie fully or create lattice. Seal edges and crimp. Brush with egg wash and sprinkle sugar.
0:55 – 1:00	Preheat Oven	Preheat oven to 375°F (190°C).
1:00 – 2:00	Bake Pie	Bake for 50-60 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
2:00 – 3:00	Cool Pie	Let pie cool completely on wire rack for at least 1 hour to allow filling to set.

How to Make Sourdough Peach Pie

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

6. 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.

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

How to Store:

To store your sourdough cherry pie, keep it loosely covered at room temperature for 1-2 days for best flavor. After that, store it in the refrigerator for up to 5 days, reheating slices in a 300°F oven for 10–15 minutes to restore crispness. For longer storage, wrap the baked pie tightly in plastic wrap and foil, then freeze for up to 3 months; thaw in the refrigerator before reheating.

For More Guidance:

Why You’ll Love This Recipe:

A delicious, healthy filling that actually sets:

This filling strikes a great balance between sweet and bright flavors, transforming your sourdough Cherry Pie into a standout dessert that delights the senses. With the perfect consistency, it’s not soupy, yet it’s far from overly thick, creating a slice that holds its form while bursting with juicy goodness. The use of tapioca flour is a game changer, ensuring that your filling remains glossy and sliceable, avoiding the dreaded pasty or runny texture that can ruin an otherwise perfect pie.

Flaky, buttery sourdough crust:

There’s a certain magic that happens when you take your first bite of a pie made with this sourdough Cherry Pie. The flaky, buttery layers, perfectly browned to a rich golden hue, create a delightful contrast to the vibrant fillings within. If you’re indulging in a savory chicken pot pie or savoring the sweet burst of flavors in a sourdough Cherry Pie, this crust elevates every cooking experience, leaving you craving more.

A clever way to use sourdough discard:

Sourdough discard adds extra flavor to your sourdough Cherry Pie without messing with the rise. You can even swap in an active starter for a little less tang.

FAQs

Can I use sourdough discard for the pie crust?

Yes, sourdough discard works perfectly for a flaky, flavorful crust and helps reduce waste by repurposing starter.

Should I use fresh or frozen cherries for the filling?

Fresh cherries are ideal, but well-thawed and drained frozen cherries work well too. Avoid canned cherries as they tend to be too watery.

How do I prevent a soggy bottom crust?

Precooking the cherry filling slightly or adding a bit of cornstarch/tapioca as a thickener helps the filling set and prevents sogginess.

Can I make the crust ahead of time?

Yes, you can prepare the dough up to 24 hours ahead and keep it chilled until baking. Cold dough ensures flakiness.

How long does this pie last and how should I store it?

Store the pie loosely covered at room temp for 1-2 days, then refrigerate up to 5 days. For longer storage, freeze wrapped tightly for up to 3 months.

Warnings:

Avoid cross contamination: Wash hands thoroughly before and after handling raw ingredients like flour and eggs. Use clean utensils and surfaces to prevent foodborne illness.
Do not eat raw dough: Raw flour can contain harmful bacteria such as E. coli, so do not taste or eat raw pie crust.
Proper baking temperature: Ensure the pie is baked thoroughly until the filling bubbles and the crust is golden to kill any harmful pathogens.
Refrigerate promptly: Fruit pies like cherry pie should be stored at room temperature for no more than 1-2 days, then refrigerated within that period to prevent bacteria growth.
Storage time limits: Consume refrigerated pie within 5-7 days. For long-term storage, freeze the pie properly, tightly wrapped, and consume within 3 months.
Avoid perishable inclusions: Do not add raw dairy, meats, or other perishables into sourdough dough or filling that will ferment at room temperature to prevent foodborne illnesses.