2160 Cal (8x 270), w/crust: 3500 Cal (8x 437)

4 cups canned sour cherries, drained reserving juice
3 cups fresh bing cherries, pitted and halved
1 cup red wine (Yellowtail Cabernet Sauvignon)
3/4 cup sugar
2 Tbsp. corn starch
pinch salt
1 cinnamon stick
1/2 tsp. almond extract

  • Combine cherries in mixing bowl.
  • Combine sour cherry juices, wine, sugar, corn starch, salt and cinnamon stick and cook over medium heat until boiling and thickened (roughly 5 min.).
  • Discard cinnamon stick and add almond extract.
  • Pour sauce over cherries, mix well and pour into crust-lined pie dish. Top with second pie crust.
  • Refrigerate pie for 30 minutes.
  • Make four 2” slits in crust and bake at 400F for 30 minutes.
  • Rotate pie dish in oven, reduce heat to 350F and bake an additional 30 minutes, until crust is golden and juices are bubbling.

Source: Combination of Cooks Illustrated Sour Cherry Pie and Sweet Cherry Cobler recipes.

2021-05-30: This wasn’t very good — it’s better to just go pick sour cherries when they are ripe. It’s a hassle, but the only way I’ve found to get a truly good cherry pie.