Double Cherry Pie
Indulge in the irresistible charm of a homemade Double Cherry Pie, a dessert that seamlessly blends fresh, juicy cherries with the rich sweetness of cherry pie filling for the ultimate flavor experience. This recipe features a buttery, flaky homemade pie crust that envelops the vibrant cherry filling, enhanced with a splash of lemon juice and vanilla for a tangy-sweet balance. Whether you opt for a classic top crust or a beautifully crafted lattice design, a hint of coarse sugar adds the perfect finishing touch. With just 40 minutes of prep time and a golden bake in under an hour, this show-stopping pie is perfect for summer gatherings, holiday celebrations, or simply celebrating the season’s bounty. Slice into this decadent double-layered treat and savor every nostalgic bite of flaky crust and gooey cherry perfection.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 4 cups Fresh cherries (pitted, stemmed)
- 1 cup Canned cherry pie filling
- 1 tablespoon Lemon juice
- 3 tablespoons Cornstarch
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
- 2 teaspoons Coarse sugar (for garnish)
Instructions
In a large mixing bowl, whisk together the flour, 1 tablespoon of sugar, and salt.
Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually drizzle in the ice water, mixing with a fork until the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish, trimming the edges and leaving a slight overhang. Refrigerate while preparing the filling.
In a large mixing bowl, combine the fresh cherries, canned cherry pie filling, lemon juice, cornstarch, 3/4 cup sugar, and vanilla extract. Stir until well mixed.
Pour the cherry filling into the prepared pie crust, spreading it evenly.
Roll out the second disk of dough into another 12-inch circle. Use it as the top crust, or cut it into strips to create a lattice pattern. Seal and crimp the edges of the pie.
Brush the top crust with milk using a pastry brush, then sprinkle with coarse sugar for a decorative touch.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the juices are bubbling.
Allow the pie to cool completely on a wire rack before slicing, so the filling can set properly.
Nutrition Facts
Calories |
4219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 591.1 g | 215% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 298.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 201 mg | 15% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
