Nothing compares to fresh cherry pie. This Washington Cherry Pie is simple and classic, sure to become a staple on your summer to-do list. This pie uses the recipe for Our Favorite Piecrust.
Washington Cherry Pie with Vanilla Bean
Makes 1 (9-inch) pie
- 5 to 6 cups fresh sweet cherries, pitted
- ⅔ cup (133 grams) granulated sugar
- ½ cup water
- ¼ cup (32 grams) cornstarch
- 2 tablespoons fresh lemon juice
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- Our Favorite Piecrust
- 1 large egg, lightly beaten
- 2 tablespoons (24 grams) turbinado sugar
- In a medium saucepan, combine cherries, granulated sugar, ½ cup water, cornstarch, lemon juice, and vanilla bean seeds over medium-high heat. Stir gently to combine. Bring to a boil, and reduce heat to low. Cook until thickened, stirring frequently, being careful not to crush cherries, about 10 minutes. Remove from heat, and let cool.
- Preheat oven to 375°F.
- On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ -inch beyond edge of plate. Spoon cherry filling into dough.
- On a lightly floured surface, roll remaining dough into a 12-inch circle. Cut dough into strips of varying widths. Place dough strips on pie in a lattice design. Trim dough strips, fold edges under, and crimp as desired. Brush dough with beaten egg, and sprinkle with turbinado sugar. Place pie on a baking sheet.
- Bake until golden brown and bubbly, 40 to 50 minutes. Let cool for at least 2 hours before slicing.
The “Perfect Piecrust” recipe says that it makes enough dough for two 9″ pies. So, for this recipe, do you use half of the yield from the dough recipe, or the whole yield (because this pie has a bottom crust and the lattice on too)?
Thank you for your question!
You will use the full recipe, making two piecrusts. One will be used as the base, and the other as the top lattice (as described in steps 3 and 4).
Hope this helps, and happy baking!