Happy Thursday! It’s PIE day! I wish there was a day of the week that started with a ‘P’ so I could say… “Today is Pie day Pabulous-day!” I could easily bake a pie every week and never tire of them.
Today its Cherry Pie day in this house! Cherry Pie falls into the top 3 favorite pies on my list. Depending on if I’m in a chocolate, ooey gooey or fruit mood, determines my favorite at the moment. If it’s fruit, I like to make a pie based on what’s fresh in from the orchards.
Just a little teaser here… Nectarines are coming in and I’ve got a spectacular Nectarine Pie Crisp coming up! Lip smacking good!
There are a couple different types of cherries that are in season at the moment. A sweet dark red cherry and a tart bright red cherry. I happen to have a bag of the dark sweet cherries, also known as Washington cherries, and that’s what I’m using here. Have a favorite? Use that one for making this delicious double crusted pie.
Here’s how I make it.
In a small bowl, whisk together the sugar, cornstarch and a pinch of salt.
In a medium sauce pan, over medium heat, bring your pitted cherries and water to a boil. Stir in the sugar and cornstarch mixture and bring back to a boil.
Drop the heat to a low simmer and cook for 5-7 minutes until thickened, stirring frequently. Remove from burner, stir in the lemon juice and let cool.
Place one of the prepared pie crust into your pie plate and form it to the bottom and sides allowing the excess to hang over the sides.
Tip: To prevent a soggy bottom crust, brush the dough with a beaten egg and let stand in the refrigerator for 15 minutes before adding pie filling.
Add cooled cherry pie filling.
These beautiful Washington cherries make a really dark and rich filling.
Now we’re ready for the top crust. I’m not big on a lattice top just because it’s a bit intimidating and time consuming. I have a few of these cute cutters I found in a clearance bin and they can still make your pie every bit as decorative as the art of lattice weaving.
So, yes, I take the easy way out.
The only thing that is required for the top crust is allowing steam to escape as the pie is baking. So, you can really just make a few slits in the top and call it done, or get creative with a knife. Whatever strikes your fancy! If you’re doing cut outs, do them with the pie crust on a flat surface before laying it over the pie filling.
Ok, now we need to put the top and bottom crust together and seal it. I like to take the top edge and tuck it between the pie plate and bottom pie crust.
Do that all the way around and don’t worry about what it looks like at this point. We’re gonna make it pretty after you get done tucking it all in.
Now, there’s lots of ways to make the edge pretty, but I have 2 ways that I like. Here I used my fingers and fluted the top and bottom together.
The other way is even easier, and that’s with a fork. Just go all the way around the edge crimping with the fork prongs. This is an image from my Old Fashion Pumpkin Pie.
After you seal the top and bottom crusts together, brush the top with an egg wash and sprinkle with white granulated sugar for a little extra crunch and sweetness.
Bake in a preheated 375 degree oven for 45-50 minutes until the crust is golden brown and the filling is bubbly. Let cool to room temperature before cutting.
That crust was so flaky, I couldn’t get a good clean cut! But I’m here to tell you it was nothing shy of sweet goodness!
If you’re like my husband, he wants his ala mode… Me? I like it just like this.
Want other pie ideas? Check these out!
Here’s the printer friendly recipe.