Double Pie Crust & Cherry Filling
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Ingredients
  • 3 cups all-purpose flour, plus extra for rolling out
  • 2 Tbsp sugar
  • 1 tsp salt
  • 7 Tbsp vegetable shortening, cut into small pieces and chilled
  • 10 Tbsp of unsalted butter, cut into small pieces and chilled
  • 8-10 Tbsp of ice water
  • 1 cup plus 1 Tbsp sugar
  • ¼ cup cornstarch
  • ¼ tsp cinnamon
  • pinch of salt
  • 6 cups fresh cherries or sour canned cherries
  • ¼ tsp almond extract
Instructions
  1. For the crust, place all ingredients except the water into a food processor. Pulse several times until incorporated and crumbly.
  2. Place flour mixture into a bowl and slowly add ice water a tablespoon at a time while pressing the dough together with a firm spatula. It should come together, but not be sticky.
  3. Separate the dough in two and wrap each half in plastic wrap. Refrigerate for at least an hour or overnight.
  4. While the dough is in the fridge, mix all of the filling ingredients together in a large bowl. If you are using fresh cherries, let the mixture sit for about 10 minutes to let some of the extra juices seep out of the cherries.
  5. Take out the chilled dough and let it sit at room temperature for about 10-15 minutes until a little soft.
  6. Preheat the oven to 500 degrees F before starting to assemble the pie.
  7. Roll out the first half of the dough until about ¼" thick and transfer it to a 9" pie tin. Let the extra dough hang over the sides. Fill the tin with the cherry filling.
  8. Roll out the second half of the dough until about ¼" thick. Place the dough over the cherry filling. Cut excess dough from around the tin.
  9. Pinch together the perimeter of the pie crust with either your fingers or a fork. Cut some holes in the top crust for steam to escape. Brush a little bit of water over the top crust and sprinkle 1 Tbsp of sugar over it.
  10. Place the pie on a cookie sheet to catch any spills while in the oven. Place pie in oven and lower temperature to 425 degrees F.
  11. Bake until top is golden brown, about 25 minutes. Rotate the pie and lower the temperature to 375 degrees F and bake for another 30-35 minutes until the juices are bubbling and the crust is a deeper golden brown.
  12. Cool pie on a rack before serving. The pie can be stored at room temperature for a few days.
Recipe by Learn by Cooking at https://www.learnbycooking.com/double-pie-crust-cherry-filling/