Double Crust Cherry Pie

Double Crust Cherry Pie

Ripe cherries and a buttery crust will bring the goodness of a country fair to your table.

This pie doesn’t disappoint. It is both sweet and a bit tart making it perfect for all!

You have the option of a store bought crust or to make your own favorite recipe. Mine is this Flaky All Butter Pastry Crust.

Cherry pie is a given to be on my table in the summer.

INGREDIENTS

• 2 pkg 9 inch prepared crust 
• 4 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons butter

INSTRUCTIONS

• Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
• Roll out half the crust and line a 9-inch pie pan. Refrigerate until needed. Roll out the top crust and set aside.
• In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet–in case of drips!
• Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

NOTES:

HOW TO MAKE LATTICE-TOP CRUST

Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

This recipe gives a store bought ready made option also for the baker that is rushed or just doesn’t like making crust.

In Michigan the Cherry Festival in Traverse City is running full blast The beginning of July.

You can buy almost anything you can think of that is cherry. And even some items you can’t.

Sweet items to eat and drink abound. And so many handmade items are also on the vendors tables.

And this is where I purchase my cherries.

Fresh picked and sweet, they have a few different varieties for sale.

You can even visit the orchards and pick your own.

And of course the local restaurants offer foods and beers made special for all the visitors.

I have made many pies with my haul of the cherries.

And as with all my fresh pies, these Cherrie Pies travel well.

I always make extra for family, friends and neoghbors.

The Double Crust Cherry Pie is popular at church gatherings, school and scout bake sales and our neighborhood street parties.

The buttery crust used in this pie is perfect for the lattice top crust. And it rolls well and cuts into perfect strips.

You won’t be disappointed serving this recipe on your own table!

Double Crust Cherry Pie

Ripe cherries and buttery crust will bring the goodness of a country fair to your table. 

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: apple, fall

Method: Bake

Skill Level: Intermediate

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Adjust Servings: 8

Calories: 390kcal

Author: Marilyn

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Ingredients

• 2 pkg 9 inch prepared crust
• 4 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons butter

Instructions

• Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
• Roll out half the crust and line a 9-inch pie pan. Refrigerate until needed. Roll out the top crust and set aside.
• In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet–in case of drips!
• Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

Notes

HOW TO MAKE LATTICE-TOP CRUST optional
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

 

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Nutrition

Serving: 1Piece | Calories: 390kcal (20%) | Carbohydrates: 59g (20%) | Protein: 3g (6%) | Fat: 16g (25%) | Saturated Fat: 3.8g (19%) | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 8.75g | Trans Fat: 0g | Sodium: 369mg (15%) | Potassium: 0mg | Fiber: 5.2g (21%) | Sugar: 21g (23%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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