Cherry pie is plenty delicious in its classic form, but the addition of a perfectly creamy and tangy ingredient can help you bring it to the next level.

Sour cherry pie, made with tart cherries and a buttery, flaky crust, is the ultimate summer delight. Pair it with a scoop of vanilla ice cream and savor the essence of the season with every bite.

“The most important thing when making cherry pie filling,” Baldwin said, “is to use sour cherries.” They have a short season, typically from late June to mid-July, and don’t last ...

2½ cups all-purpose flour 2 tablespoons granulated sugar ¾ teaspoon fine sea salt 2½ sticks (10 ounces) cold unsalted butter, cut in ½-inch pieces 5-8 tablespoons ice water ...

150g/5½oz dried sour cherries: 150g/5½oz dried sour cherries 1 free-range egg, lightly beaten with a pinch of salt : 1 free-range egg, lightly beaten with a pinch of salt Method ...

The iconic Crostata di ricotta e visciole (ricotta and sour cherry tart) is the perfect example: with a creamy layer of sweet whey cheese, generous coating of jam and thick shortcrust covering up ...