Whoa, you guys. Everyone is talking about the last few days of summer. Everyone is squeezing in their last beach days and weekend vacations in the sun. No no. Please no. I’m just not ready to say goodbye yet.
In honor of summer. In honor of the fact that I’m not ready to say goodbye, I’ve made a homemade, double-crusted, buttermilk-having, almond-hinted CHERRY PIE. It’s the epitome of summer. It’s me, kicking and screaming, and holding on for dear life.
Bright side: I can eat all the cherry pie I want while daydreaming about deep green nail polish, ruby red lip stains, and the ridiculously huge scarves I’m going to wear this Fall. Other bright side: peace out jean shorts!
I paired up with Nordstrom Beauty Spot to bring you this pie, and a few other beauty inspired recipes (including the Dark and Stormy cocktail I currently can’t get enough of). Beauty picks, style tips, and all sorts of sweet goodness (no jean shorts, you’re welcome).
Let’s talk about cherry pie! We’ve got to get at it while the gettin’ is good!
This pie is surprisingly simple. The cherries do much of the work (aside from pitting themselves).
To boost the cherry flavor we’re adding a bit of sugar, a pinch of salt, a good dose of fresh lemon juice, almond extract for flavor, and cornstarch for thickening.
Cherry pitting is finger-staining, apron-staining good times. I use this simple cherry pitter to get the job done.
It’s messy, but we’ll miss it in winter.
I love the splatter.
I’m forever standing on a stool.
We’ve talked about pie crust before. I didn’t want to bore you with the buttery details yet again.
For a pie crust refresher, here’s How To Make Pie Crust.
If you are looking for a way out of this whole pie making business… how about a Peanut Butter and Pickle Sandwich. It’s divisive.
After some quality time in the oven, this pie is the stuff dreams are made out of.
It’s warm and bubbling, Cherries are softened and sweet.
This pie is an ode to summer. I’m just not ready to say goodbye yet. This pie is simple in its beauty. Big baked cherries are sweetened and enhanced with a bit of lemon and almond. The flakey buttermilk crust is the perfect house. The crust is big and buttery. Double is best.
This pie is best made several hours before it is served. It needs some time for the juices to mellow and thicken. Even then, this pie is on the juicy side. Serve it with melty vanilla ice cream and a big spoon. Embrace it all!
Brought to you by Nordstrom.
Double Crust Cherry Pie
makes 1 9-inch pie
For the Crust:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup unsalted butter
1/2 cup plus 1 tablespoon buttermilk
For the Filling:
4 cups pitted fresh cherries
5 tablespoons cornstarch
2/3 cup granulated sugar
1/8 teaspoon salt
Juice of half a lemon
Dash of almond extract
1 tablespoon unsalted butter
1 egg, beaten with 2 tablespoons water
Granulated sugar for topping
To make the crust:
In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To make the filling:
Gently stir together the cherries, cornstarch, sugar, salt, lemon and almond extract in a large bowl.
To roll out the pie crust:
On a well-floured surface, roll the bottom crust 1/8″ thick and about 12″ in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
Roll out the top crust in the same manner.
Use a small heart-shape cookie cutter to cut a vent hole in the top crust.
Spoon filling into piecrust. Dot the filling with the bits of cold butter.
Top with crust. Fold both layers of pie dough under and crimp with a fork or your finger.
Place a rack in the center of the oven and preheat oven to 400o F. Line a baking sheet with parchment paper and set aside.
Brush the egg wash over pie crust, then sprinkle with sugar.
Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 40 to 45 minutes more, or until the crust is golden and the cherry filling is bubbling. Remove from the oven and allow to cool completely before serving.
I made this pie and it came out like cherry soup! I used 5 tablespoons corn starch, but it just didn’t thicken sadly it was super watery :(
I baked this awesome pie today and just finished devouring a slice. Only one slice because there were none left over! I’ve never baked a pie before this, and it was so easy and fun!!! Thank you so much~