This is an excellent double crust cherry pie. You can make it with fresh or frozen cherries. If it’s cherry season and you can get fresh ones at a reasonable price, I highly recommend fresh. All of the effort you put into pitting them will be worth it.
Excellent Double Crust Cherry Pie
- Double Crust – Pillsbury Roll Out or Favorite Homemade Recipe
- 1 scant cup granulated sugar a little less than 7 oz
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 pounds dark sweet cherries pitted (about 5 cups)
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter cut into small bits
- 1 tablespoon milk
- Sugar for sprinkling on top
- Preheat oven to 425 degrees F. Put a heavy duty rimmed baking sheet in the oven so that it heats with the oven.
- Stir sugar, cornstarch, and salt in a mixing bowl to blend. Stir in cherries.
- Stir lemon juice, almond extract and vanilla extract together. Pour over cherry mixture and stir to mix. Transfer to pie shell and dot with the bits of butter.
- Roll out half the dough and press into a 9 inch deep dish pie plate (I use glass). Put cherry filling inside. Roll out second half of dough and cut out strips. Arrange a lattice of strips across top of pie.
- Brush strips lightly with milk and sprinkle with sugar.
- Place pie on the preheated rimmed baking sheet and bake 15 minutes at 425 F.
- Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.
- Transfer pie to rack and cool completely.