I am sorry I don’t have a great photo but this pie is worth every bit of effort to make it. Crust recipe is incredibly forgiving even for a novice. I got it from a friend of mine and use it for all my pies. The cherry filling piece of the recipe came from another friend. Lastly I credit Mark Bittman for general baking instructions.
Double Crust 9-Inch Pie Crust
Will work with a deep dish 9 or low 10 inch
Make in Cuisinart with regular dough blade
Key is to keep all the ingredients cold. Even put the dry ingredients in the freezer for a few minutes before starting…but especially important that the butter and shortening are chilled. (cut butter and then chill, measure Crisco). For me keeping cold was about 20-30 minutes.
– 2 1/2 cups unbleached, all-purpose flour, plus more for dusting the work surface
– 1 tsp salt
– 2 tbsp sugar (will also need a little sugar to sprinkle on top pie crust)
– 1/2 cup vegetable shortening, chilled
– 12 tbsp (1 1/2 sticks) cold, unsalted butter cut into 1/4 inch pieces
– 6-8 tbsp ice water
– note need a little milk for top of second pie crust
Directions for Pie Crust
Mix dry ingredients in a food processor, then add shortening (about ten seconds). Then cut the butter into the flour mixture until pale yellow, coarse crumbs. Pulse the processor to do this. Then add ice water until dough sticks together. Add little bit of ice water as needed to make dough stick. Divide the dough into two even balls and flatten into 4 inch disks. Wrap in plastic and refrigerate at least an hour (up to two days) before rolling. Roll out on well dusted surface to prepare the crusts.
Ingredients Cherry Filling
– 5 cups pitted cherries (slice the larger ones in half) – try to drain and keep as dry as possible. William Sonoma sells a Cherrymat Cherry Pitter for $29.95. I have a seen a similar one for slightly less. This gadget works incredibly well and if you plan to make this pie a few times a year, suck it up and buy it. It will save you oodles of time. Freeze any unneeded cherries and consider making a fruit topping for waffles/pancakes.
– little less than 3/4th cup sugar
– 1/3 cup flour
– 1 generous tablespoon of cornstarch
– 2 tablespoons of butter cut into small pieces
Directions for Filling
Toss lightly all but the butter
When ready to make pie – preheat oven to 450
1) Roll out first dough (if from fridge, let sit for 10-15 minutes max) from center out
2) When close to 10“ check diameter large enough with upset down pie plate
3) Transfer first crust – fold in quarters, move, then unfold
4) When dough is in place, press firmly in the bottom, sides and junction of bottom and sides
5) Trim excess dough to about ½ inch all around, then tuck under edge of plate
6) Fill the pie with the cherry mixture – little heavier in the center of pie
7) Dot with the 2 tablespoons of butter throughout.
8) Place second crust on top of pie dish (using quarter method above)
9) Trim if necessary
10) Decorate edges of pie crust with fork
11) Place pie on a baking sheet and brush top lightly with milk. This step saves your oven from becoming messy.
12) Sprinkle with sugar throughout lightly
13) Use sharp paring knife cut to to three 2 inch long vent holes in top crust for steam escape
14) Place in oven 450 for 10 minutes, then reduce heat to 350 for 40-50 minutes (mine was ready at 40 minutes exactly). Pie should be golden brown. Do not underbake
15) Cool on rack before serving warm.
Fresh Whip Cream Ingredients and Directions
– Put mixer bowl and whipping beater in freezer for 20-30 minutes
– 1 cup heavy whipping cream (do not pull out of fridge until ready to make)
– 1 tablespoon + of sugar to taste
– Slowly bring heavy whipping cream (no sugar) up to high speed for a few minutes
– Before starting to near the consistency of peaks you should add 1 tablespoon of sugar and keep beating
I serve the whip cream on the side versus placing directly on the pie.