This time of year, cherries are fresh, sweet, and delicious (and on sale!). Pick up a couple of bags the next time you are at the grocery store – one for snacking and one for baking.
Vicki combined two cherry pie recipes to come up with this sweet and tart, and oh so yummy, recipe. We recommend using a pre-made crust.
Double Cherry Pie
Servings: 10
Equipment
- Cherry pitter
Ingredients
- 1 pkg Pillsbury Pie Dough These are found in the dairy section of the grocery store
- 1 cup sugar
- 3 Tbsp cornstarch
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 1/2 pound fresh dark cherries pitted
- 1/2 cup dried tart cherries
- 3 Tbsp fresh lemon juice
- 1/2 tsp vanilla
- 2 Tbsp unsalted butter cut in small pieces
- 2 Tbsp milk
- 1 Tbsp sugar
- vanilla bean or cinnamon ice cream
Instructions
- Place pie crusts on counter for about 30 minutes.
- Place one pie shell in the bottom of a 9-inch deep-dish pie plate.
- Flute edges.
- Place second pie crust on a surface dusted with flour.
- Roll out to make slightly bigger.
- Cut into 12 strips about 3/4 in. each.
- In a large bowl, mix the sugar, cornstarch, salt and spices.
- In a separate bowl, add both types of cherries, lemon juice and vanilla and toss together.
- Add sugar mixture and place filling in pie shell.
- Mound slightly in the middle and dot with butter.
- Arrange strips in a lattice pattern - six on bottom and six woven through. Dough should overlap the pie plate.
- Crimp strips with bottom crust.
- Brush with milk and sprinkle with sugar.
- Place on a foil-lined cookie sheet (this will bubble over) and cook for 15 minutes at 425°, reduce heat to 375° and heat for an additional hour.
Notes
Serve with ice cream.