This double crust cherry pie piles fresh cherries into a pastry shell and covers them with a second crust, so every slice has flaky pastry above and below the fruit. It uses refrigerated crusts, pantry staples, and one large bowl.
The extra fruit gives the filling a deep, generous look, and the sealed top crust keeps the juices in as the pie bakes. A lower oven temperature than a typical crust only pie helps the center cook through before the edges darken.
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Why This Double Crust Cherry Pie Recipe Works
A top crust holds the cherries in place and traps steam, which softens the fruit evenly. Cornstarch thickens the juice so the filling stays together when you slice. Moistening the edge of the bottom crust before sealing helps the two layers stick, so the pie does not leak at the seam.
The bake starts at 400 degrees F to set the pastry and then drops to 375 degrees F for the rest of the time. That gentler finish lets the thick filling heat all the way through.
Ingredients for Double Crust Cherry Pie
- 5 cups fresh cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts, for a top and bottom crust
- 1 tablespoon butter, for dotting the filling
- 1 egg, beaten, optional, for egg wash
Fresh cherries: Use firm, ripe fruit. Halving larger cherries after pitting helps them pack into the crust without big gaps.
Sugar: It sweetens the fruit and pulls out juice. Taste a cherry first, and add a little more sugar if the fruit is very tart.
Cornstarch: It turns the juice into a glossy filling that sets as it cools. Toss it with the cherries until no dry powder remains.
Lemon juice and vanilla: The lemon brightens the cherries and the vanilla adds a warm background note.
Pie crusts: You need two, one for the base and one for the top. A homemade double crust works the same way.
How to Make Double Crust Cherry Pie
1. Preheat and prepare. Heat the oven to 400 degrees F and place a baking sheet on the middle rack. Let the crusts sit out briefly if they are too stiff to unroll without cracking.
2. Toss the filling. Combine the cherries, sugar, cornstarch, lemon juice, and vanilla in a large bowl. Stir until every cherry is coated.
3. Fit the bottom crust. Lay one crust in a 9-inch pie dish and press it into the corners. Leave a little overhang for sealing.
4. Fill and dot. Pour in the cherry mixture and dot the top with butter. Mound the fruit slightly toward the center.
5. Seal the double crust. Brush the rim of the bottom crust with a little water, lay the second crust on top, and trim the edges. Fold the edge under and crimp it all the way around.
6. Cut vents. Make several slits in the top crust so steam can escape. Without vents, the filling can push out at the seam.
7. Add the egg wash. Brush the top with the beaten egg if you want a golden color. Leave it off for a matte crust.
8. Bake. Set the pie on the baking sheet and bake at 400 degrees F for 20 minutes. Reduce the oven to 375 degrees F without opening the door and bake for 30 to 35 minutes more, until the crust is golden brown.
9. Let it cool. Rest the pie on a rack for about 3 hours before cutting. The filling needs that time to thicken.
How to Serve Double Crust Cherry Pie
Slice the pie once it has cooled and serve with vanilla ice cream or whipped cream. For a bigger dessert table, set it beside a French butter cake or a Greek yogurt apple cake. A loaf of banana pecan bread and a tray of blueberry crumble muffins round out a brunch spread.
How to Store and Reheat Double Crust Cherry Pie
Cover the cooled pie and keep it at room temperature for a short time, then move leftovers to the refrigerator. To freeze, wrap the pie tightly and thaw it in the refrigerator before serving. Reheat slices in a low oven until warm so the top crust crisps back up.
Tips and Variations for Double Crust Cherry Pie
Wash up first. Clean hands and surfaces matter when you handle dough and fruit. Texas A&M AgriLife covers the basics in its Fight BAC brochure.
Seal the seam well. A tight crimp keeps the juice inside instead of on the baking sheet.
Cut generous vents. They let steam out, which keeps the top crust from lifting away from the fruit.
Shield the rim. If the edge darkens early, cover it loosely with foil for the remaining bake time.
Wait to slice. Cutting a warm pie releases loose juice, so give it the full cooling time.
Add a lattice. A woven top looks beautiful, but the sealed double crust is easier for a first pie.
Switch the fruit. Use a mix of cherries and another berry if you like, keeping the total fruit amount the same.
Frequently Asked Questions About Double Crust Cherry Pie
What makes a double crust cherry pie bubble over?
Too much fruit, missing vents, or a weak seal usually causes leaks. Baking on a sheet pan catches any overflow and keeps your oven clean.
Can I use frozen cherries in double crust cherry pie?
Yes, thaw and drain them first. Frozen fruit releases extra water, so make sure the cornstarch is evenly mixed in.
How do I know when the pie is done?
Look for a deep golden crust and juice bubbling through the vents. If the top is browning too fast, tent it loosely with foil.
Do I need to pit the cherries first?
Yes. Remove every pit before mixing the filling so nobody bites into one.
Can I make double crust cherry pie the day before?
Yes. Bake and cool it completely, cover it, and serve the next day at room temperature or lightly warmed.
Double Crust Cherry Pie with Fresh Cherries
Equipment
- 9-inch pie dish
- Baking sheet
- Large mixing bowl
- Pastry brush
Ingredients
Main Ingredients
- 5 cup fresh cherries pitted; halve large ones
- 1 cup granulated sugar taste a cherry first
- ¼ cup cornstarch toss until no dry powder remains
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 package refrigerated pie crusts 2 crusts, one for the base and one for the top
- 1 tbsp butter for dotting
- 1 large egg beaten, optional, for egg wash
Instructions
Cooking
- Heat the oven to 400 degrees F with a baking sheet on the middle rack.
- Toss the cherries, sugar, cornstarch, lemon juice, and vanilla in a large bowl.
- Fit one crust into a 9-inch pie dish, fill it, and dot with butter.
- Brush the rim with water, add the top crust, trim, and crimp the edge to seal. Cut vents in the top.
- Brush with egg if using.
- Bake on the baking sheet at 400 degrees F for 20 minutes. Reduce to 375 degrees F and bake 30 to 35 minutes more until golden.
- Cool on a rack for about 3 hours before cutting.
