Sour Cherry Pie Stack

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Cherry pie is a favorite at my house, and this recipe for individual pie stacks is a fun alternative. The basic recipe will work with other tart fruits-in-juice as well. Try it with frozen raspberries or blueberries, adding 100% juice from concentrate to make up the juice called for in the recipe.

Makes 4, individual-serving pie stacks, 3 pastry circles per pie-stack serving

Pie Circle Ingredients

  • 1 roll-and-bake ready-make pie crust
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon

Filling Ingredients

  • 1 No.2 can (20-ounce) or jar of sour cherries, juice reserved and divided
  • 3/4 cup reserved cherry juice
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 2 Tbsp cornstarch
  • 1/4 cup cherry juice
  • 1 tsp butter
  • 2 tsp fresh-squeezed lemon juice
  • reserved sour cherries
  • 1/2 cup cream, whipped


  1. Make pie circles: Preheat oven to 450. Roll out crust. Cut into 12, 3-inch circles. Place on parchment-lined baking sheet. Prick each circle several times with the tines of a fork. Mix sugar and cinnamon together and sprinkle a small amount on each pastry circle. bake for 5 minutes until golden. Remove to a cooling rack.
  2. Make filling: drain juice from sour cherries into a large measuring cup. Set cherries aside. Pour 3/4 cup of reserved sour cherry juice into a saucepan. Sift together sugar, cinnamon and salt and sift into saucepan. Mix cornstarch with 1/4 cup cherry juice and pour into pan. Cook over medium heat, whisking constantly until mixture thickens and becomes clear. Remove form heat. Stir in butter, lemon juice and reserved cherries.
  3. Assemble pie stacks: One each serving plate, place a round of pastry. Spoon some of the cherry filling onto each round. Top each with another round of pastry. Spoon on more filling. Top with third pastry round. Spoon a small dollop of whipped cream on top, if using. Serve.

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