Door County Cherry Pie

5 from 2 votes

This easy, Door County sour cherry pie recipe features homemade cherry filling between flaky, vegan pie crusts. Make it from scratch with frozen cherries, or fresh ones. Either way, you’ll never use canned filling again.

Prep Time30

Cook Time50

Total Time1 20

Course: Desserts

Cuisine: American

Keyword: cherry, cherry pie, dairy free, fruit, pie

Servings: servings

Calories: 350kcal

Author: Melissa Belanger

Ingredients

For the pie:

2 pie crusts store-bought or homemade
1 egg or vegan egg wash alternative

For the filling:

5 - 6 cups frozen tart cherries
1 tablespoon lemon juice
3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon vanilla extract
1/8 almond extract

Instructions

Prepare the crust. Preheat oven to 375˚F and prepare the pie crust according to package or recipe directions. See notes below.
Make the filling. Combine the filling ingredients in a large saucepan. Heat over medium until a sauce begins to form. Continue cooking, stirring until the sauce thickens. Remove from heat and let cool to room temperature.
Assemble the pie. Roll out 1 of the pie crusts and line your pie plate. Add the filling, leaving out any excess liquid. There should be some sauce, but since the cherries may vary in water content, you might not want to use all the sauce.
Top with second pie crust and piece to create a vent for steam, or slice the top crust using a pastry cutter and arrange in a lattice pattern on top of pie. Roll the crust edges together and crimp until sealed.
Bake the pie. In a small bowl, whisk the egg with two tablespoons of water. Brush the top crust with the egg wash and bake the pie for 45 - 55 minutes. The pie should be bubbling and the crust will be golden brown when it's ready.
Let the pie rest. Remove it from the oven and let it sit until it reaches room temperature. This step is important to achieving a pie that doesn't flop when you slice it. It gives the cornstarch and the pectin in the fruit time to set.

Notes

To make homemade pie crust:
Combine 2 1/2 cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon of salt with 1 cup shortening (chilled and cut into pieces) in a food processor. Process until a crumb forms and then slowly pour in 1/4 - 1/2 cup of ice water until a dough forms. Divide the dough into two equal balls and flatten into discs. Cover and chill for at least 30 minutes.

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