Excellent Double Crust Cherry Pie
A classic American style cherry pie with a lattice top
Servings 8
Ingredients
- Double Crust – Pillsbury Roll Out or Favorite Homemade Recipe
- 1 scant cup granulated sugar a little less than 7 oz
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 pounds fresh dark sweet cherries, pitted (5 cups) (see note about frozen)
- 3 tablespoons fresh lemon juice
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter cut into small bits
- 1 tablespoon milk
- Sugar for sprinkling on top
Instructions
- 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(check at 40 minutes).
- Transfer pie to rack and cool completely.
Notes
Frozen Cherries: If using frozen cherries, be sure to thaw and drain before using. If you don't thaw them they will release too much liquid and bubble over.
Cherry Crumb Topping Variation
- ¼ cup all-purpose flour
- ⅓ cup brown sugar
- ½ cup old fashioned oats
- Pinch of salt
- Pinch of cinnamon
- 3 tablespoons unsalted butter, softened.
