Sour Cream Cherry Pie

This recipe, like the Dreamy Strawberry Pie, comes from my grandmother’s cookbook and is a seasonal family favorite! We always make this with fresh cherries from our cherry trees, but buying cherries from the store works just as good! You can also substitute the cherries for blueberries if you aren’t a cherry fan or if they aren’t in season.

The pie has a sweet sour cream filling with the perfect amount of tartness from the cherries. Along with this, it has a vanilla wafer crust that makes for the perfect pie combination! This recipe is not a healthier version and definitely contains sugar and fat, but that doesn’t mean you can’t enjoy it when you want. Besides, cherry season doesn’t last all year!

Sour Cream Cherry Pie

Another perfect summer pie for cherry season that balances a creamy, sweet filling with the tartness of cherries and pairs perfectly with the vanilla wafer crust!


  • 40 vanilla wafers, crushed
  • 1/3 cup butter, melted
  • 1/4 cup sugar, for the crust
  • 3 eggs, beaten
  • 3/4 cup sugar, for the filling
  • 3/4 cup sour cream
  • 2 cups sour cherries, pitted


  1. For the crust, crush approximately 40 vanilla wafers, which should equal 2 cups afterwards. You can place them in a large bag and use a mallet or rolling pin, but you can also throw them in a blender or food processor until they are all crushed up.
  2. In a medium bowl, mix crushed vanilla wafers with melted butter and the 1/4 cup sugar. Press into a pie pan and bake at 350° F for 10 minutes.
  3.  For the filling, beat 3 eggs in a medium bowl and add the 3/4 cup sugar and sour cream. Mix well, then fold in the pitted cherries. Pour filling into the baked vanilla wafer crust and bake at 325° F for 1 hour, then chill and enjoy!

I hope you enjoy this pie recipe as much as my family does and maybe make it for your next summer gathering! If you have any questions or comments, please feel free to let me know! Thanks for being here and checking it out!!


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