Almond frangipane and sour cherries combine to create a rich cherry pie with the perfect sweet tart balance.
Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.
You can use fresh cherries when they are in season but if you're yearning for an off-season sour cherry pie, feel free to use canned sour cherries.Pulse flour, granulated sugar, and salt in a food processor until combined, three to four pulses. Add butter; pulse until mostly pea-size butter pieces remain, about six pulses. Add water as needed; pulse until dough comes together, about 10 pulses. Turn dough out onto a clean work surface. Divide dough in half.
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