Double Crust Cherry Pie
It doesn’t get any more classic American than this! So good any time of year but especially good for summer picnics! Lattice crust is always optional, if you don’t want to tackle it just lay the whole crust on top and slit holes in the top for steam to escape.
Author: Joshua Trent
Recipe type: Dessert
- 1 (16 oz) can pitted sour cherries
- 1 cup sugar
- Few drops of red food coloring (optional)
- ½ cup water
- ¼ cup cornstarch
- 1 pie crust recipe, unbaked
- Combine cherries, sugar and food coloring in a saucepan. Heat to a boil.
- Mix water and cornstarch together in a small mixing bowl. Slowly add to the cherries, stirring until thickened. Let cool completely.
- Place 1 pie crust into a Pam sprayed 9″ pie plate. Pour cherry filling into crust.
- Lay the other crust or the lattice crust on top of the cherry mixture. Slit holes if using whole crust.
- Brush crust with milk, sprinkle lightly with sugar.
- Bake at 425°F for 15 mins, then at 350°F for 35 – 45 minutes, until crust is golden brown.
This method of pie baking can be used for almost every fruit except apple. Heat, sweeten, thicken then pour into crust and bake. This gives you ample opportunity to adjust flavors before baking and won’t be as likely to burn your crust.