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.

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Double Cherry Pie

Course Dessert

Cuisine American

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.