Double Crust Cherry Pie with Fresh Cherries
A generously filled cherry pie with a sealed top crust, baked at two temperatures until golden and bubbling.
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
- ΒΌ 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.
Notes
Substitutions: A mix of cherries and another berry works if the total fruit amount stays the same. Frozen cherries should be thawed and drained.
Tips: Seal the seam well, cut generous vents, and shield the rim with foil if it darkens early. Nutrition is an estimate.
Storage: Keep covered, then refrigerate leftovers. Reheat slices in a low oven. Freeze wrapped tightly.