Door County Cherry Pie
This is a summer pie, full stop. Door County cherries bring a tart, bright punch that doesn’t need much help, just sugar, a little patience, and a crust that knows when to get out of the way. The lattice isn’t about showing off. It’s practical. It lets the filling breathe, thicken, and caramelize in all the right places.
Ingredients
- 5 cups Door County tart cherries, pitted
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 double pie crust (homemade or good-quality store-bought)
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Coarse sugar for finishing
Instructions
- Preheat oven to 400°F. Roll out bottom crust and fit into a 9-inch pie dish.
- In a bowl, mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt.
- Pour filling into crust and dot with butter.
- Roll out top crust and cut into strips. Weave into a lattice over the filling.
- Brush crust with egg wash and sprinkle with coarse sugar.
- Bake 45–55 minutes, until filling is bubbling and crust is deeply golden.
- Cool at least 2 hours before slicing. This matters.
Josh’s Note: Cherry pie needs time. If you cut it hot, it’ll still taste good, but it won’t be right. Let it set. Let it cool. Serve it plain, or with vanilla ice cream if you’re feeling generous.