In a rare fit of domesticity I baked a double cherry pie while making dinner the other night. I’d never made a double cherry pie before and in fact, was testing a new recipe. (Did you know that double cherry pie is a euphemism, a band and a song lyric as well as juicy deliciousness? Yeah, I thought you probably did.)
I served the pie still warm, with a scoop of vanilla ice cream, the way God intended. Mark thought the pie a bit too tart but I loved it; the double comes from using tart canned cherries and sweet dried cherries. I loved the contrast between the two kinds of cherries and the sugared, flaky crust perfectly offset the filling.
For the unfamiliar, that image at top, left is of a cherry pitter. I just bought one of these suckers (looks like an instrument of torture, doesn’t it?) and intend to make my first fresh cherry pie the minute they’re available (probably June).
I have had several “favorite” pies in the past but the pie of the moment is definitely cherry.
Double Cherry Pie
Four cans tart cherries (Oregon is good), drained
One cup dried sweet cherries
3 tbsp cornstarch
1 cup sugar
1 tsp almond extract
Tbsp butter, cut into pieces
Pastry for a double crust pie
Make your pastry, and refrigerate for at least an hour before rolling. Mix canned and dried cherries, sugar and cornstarch and let sit for 15 minutes. Add almond extract and stir gently. Roll out bottom crust and line a 9″ pie plate. Heat oven to 375. Spoon filling into the crust, top with scattered butter pieces and sprinkle with nutmeg. Roll out top crust; crimp edges to seal. Brush crust top with milk and sprinkle top with sugar. Cut four or five vents in the top.
Bake at 375 for 30 minutes, then turn pie 180 degrees and bake for another 30-35 minutes. You will want to place an edged cookie sheet, lined with foil, under the pie in case the filling bubbles over. If the top crust begins to get too brown, put a loosely tented piece of foil on top for the last 10 minutes of baking.