A stunning double-crusted cherry pie using fresh cherries for a show-stopping summer dessert!
I think I’ve finally got this pie thing down! Ever since I started baking at a very young age, I’ve always left the pie baking to my mom or bought the crust already made because the thought of pulling a perfect homemade pie crust from the oven seemed nearly impossible. I seriously thought you had to go to culinary school to learn how to bake a pretty pie crust from scratch! Not sure how I let that craziness into my head because my mom and grandmothers always baked the most perfect pies from scratch and none of them ever went to culinary school.
So slowly, but surely I’ve been braving the whole scratch-made pie crust process and I’m here to tell you it’s not as scary as it seems. In fact, it’s pretty simple and the homemade difference is truly spectacular.
This double-crusted fresh cherry pie is how I’m going to prove it to you! A few fresh ingredients all come together to create something so special that you’ll be eager to bake it again and again. The smiles and satisfaction coming from your loved ones as you serve up slices of this delicious pie will fill you with so much happiness and pride. Because what’s not to love about homemade fresh cherry pie with a double crust?!
The crusts are buttery and flaky and the filling is sweet and juicy. Oh me! Oh my! I LOVE this pie!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 2-1/2 cups Gold Medal® all-purpose flour
- ½ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, cold & cubed
- ¼ cup cold water
- 6 cups fresh cherries, pitted
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla
- ¾ cup granulated sugar
- ¼ cup cornstarch
- pinch of salt
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon turbinado sugar
- Preheat oven to 425°F. Generously butter a 9-inch pie plate and set aside.
- In a large bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender or two knives until mixture is crumbly. Add the water and knead with your hands until well combined. Divide dough into two equal balls.
- Roll one ball of dough out into a disc that is about an inch larger than the pie plate. Transfer the dough to the pie plate by gently rolling the dough up around your rolling pin and then placing the rolling pin on one side of the pie plate and rolling it into the plate. Press down and around to make the dough fit the pie plate and hang over the sides.
- In another large bowl, add the pitted cherries (see tip below for a quick and easy way to pit cherries*) and then sprinkle with the lemon juice and vanilla. In a small bowl, whisk together the sugar, cornstarch and salt. Gently stir the sugar mixture into the cherries until each cherry is coated. Mound cherries onto the dough in the pie plate.
- Roll the other ball of dough out to the same size as the first dough. Place over the top of the cherries in the pie plate. Trim the dough all around the rim of the pie plate and then gently press the top and the bottom crusts together around the edges. With a sharp knife, make six small slits in a circle pattern in the middle of the top crust.
- In a small bowl, whisk together the egg white and 1 tablespoon water. Brush over the top and edges of the pie. Sprinkle with turbinado sugar.
- Place pie on a rimmed baking sheet and bake for 30 minutes, rotating after 15 minutes. Remove from the oven and wrap the edges of the crust with foil to protect them from getting burnt. Return to the oven for 30 more minutes or until the top crust is golden brown and the cherries are bubbling.
- Remove from the oven, remove the foil around the edges, and let pie cool on a wire rack for at least 2 hours** before slicing into.
- *No cherry pitter? No problem! The easiest, quickest and cheapest way I’ve found to pit cherries is by placing the cherry on top of an empty bottle and poking the pit into the bottle with a chopstick. Ta-da!
- **Fresh cherries vary greatly when it comes to juices being released while the pie bakes. Once the pie has cooled at least 2 hours, remove a small slice and if there is too much juice, simply scoop out the excess juice with a large spoon or barely tilt the pie plate to pour out some of the excess juices. Letting the pie rest longer or storing it in the refrigerator will also help thicken any excess juices.