Sour Cream Cherry Pie

This is not your standard cherry pie with gloopy filling from a can.

Whole pitted cherries sit in the shell, then get drenched with a thick sour cream custard spiked with almond extract. That almond note is the quiet star here, pulling out the cherry flavor in a way vanilla never could.

A lattice top lets the custard peek through as it bakes, and the whole thing comes out with golden strips and bubbling fruit underneath.

Variations

• Try it with sour cherries for a sharper, more tart pie. Bump the sugar to ¾ cup if you go that route.
• Swap almond extract for a splash of kirsch or amaretto if you want to go grown-up.

Pro Tips

• Bake on the bottom shelf. The direct heat from below sets the bottom crust and prevents sogginess.
• Beat the eggs and sour cream until thick, not just combined. This gives the custard body so it holds together when sliced.
• Let the pie cool at least 20 minutes before cutting. The custard needs time to firm up.