You can use any double pie crust here, your favorite pre-made, or try my favorite – this Stand-Mixer Crust from Food52, which is everything you want in an all-butter crust: quick, easy AND both tender and flaky. Totally worth getting out your stand mixer, I promise!
Prep Time:20 min
Cook Time:60-75 min
Total Time:80-95 min, plus cooling
Yield:1-9"pie, 8 servings 1x
9” double pie crust, homemade or storebought is fine, too. (see link above for my favorite homemade crust)
6 c sour cherries, pitted, completely thawed if frozen(about 2 lb.)
1 c Granulated Sugar
4 T Cornstarch
Pinch Salt (1/4-1/3 tsp)
2 t lemon juice
1/4 t Almond Extract
(optional) 1 t Natural Vanilla Extract
1 egg, beaten
1 T half-and-half, cream, or milk
1 tsp Turbinado or Demarara sugar
Preheat oven to 425F. Place a sheet pan or large cast-iron skillet in the oven to preheat as well.
Make Cherry Filling:
Place the cherries in a large bowl. Into a smaller bowl, whisk together the sugar, cornstarch, and salt. Set aside. Pour the lemon juice, almond and vanilla (if using) extracts over the cherries and mix well.
Stir in the sugar mixture until evenly incorporated.
Pour coated cherries into the bottom crust.
Top with vented top crust or build a lattice (see photos and instructions.) Brush the top with a wash made from the beaten egg and milk/cream/half-and-half. Sprinkle with Turbinado sugar.
Place in preheated oven, on top of the preheated pan. After 15 minutes, reduce temperature to 375F (or 350F for convection/fan oven). Check occasionally to see if edges of crust are beginning to brown too much. If so, place a wrapping of foil over them.
Bake until the cherry juice is thickened and bubbling up in the middle, about 45-65 more minutes.