VegetarianWisconsin American cuisine Desserts

Door County Cherry Pie

Name: Door County Cherry Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Wisconsin American
Ingredients: 4 cups Tart Montmorency cherries, pitted; 1 cup granulated sugar; 0.33 cup Cornstarch; 0.5 tsp Almond extract; 1 tbsp Lemon juice; 2 disks Pie dough, double crust; 2 tbsp Butter; 1 egg Egg wash

A lattice-topped pie filled with tart Montmorency cherries, showcasing Door County's cherry orchard harvest.

🇺🇸United States· Wisconsin

Prep: 30 min
Cook: 50 min
Total: 80 min
Servings: 8
Difficulty: Medium
Calories: 360 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•9-inch pie dish
•Rolling pin

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 16
carbs: 52
protein: 4
calories: 360

Instructions

1
Preheat your oven to 400°F (204°C).
2
Toss the cherries with the sugar, cornstarch, almond extract, and lemon juice.
3
Roll out one pie dough disk flat. Place it inside a 9-inch pie dish.
4
Pour the cherry filling inside. Scatter butter pieces over the top.
5
Roll out the second dough disk. Cut it into long strips for a woven lattice top.
6
Crisscross the strips over the filling to weave the lattice. Pinch and crimp the outer edges together.
7
Brush the top crust with egg wash. Bake for 45-50 minutes until the crust is golden and filling bubbles.
8
Let the pie cool for at least 2 hours so the filling sets before slicing.

Chef's tips

If using frozen cherries, do not thaw them first. Mix them frozen with the sugar and add a few extra minutes to the bake time. Letting the pie cool completely keeps it from turning runny when sliced.

Storage

Cover and store at room temperature 1 day, or refrigerate up to 4 days.

Reheating

Warm individual slices in a 300°F oven for 10 minutes.

Common mistakes to avoid

•Cutting into the pie before it cools completely, which makes the warm filling spill out.
•Using too little cornstarch, which leaves the filling watery instead of thick.