Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below.

double sourdough pie crust

Long Ferment: Store the wrapped discs in the fridge for up to 3 days.

To a large bowl, add the halved & quartered cherries, sugar, tapioca flour, vanilla extract, almond extract, cinnamon, lemon juice, and a pinch of salt. Mix until thoroughly combined. Place in the fridge while you prepare the pie dough.

See notes below on how to easily prepare the cherries.

910 grams cherries, pitted, halved & quartered,150 grams sugar,50 grams tapioca flour,24 grams freshly squeezed lemon jucie,4 grams vanilla extract,2 grams almond extract,1 grams cinnamon,pinch of salt

McKenna's Tip: Do not prepare this cherry filling in advance. The filling will release too much liquid, making the final product too runny. However, to save some time, you can pit and chop the cherries 1-2 days in advance. Cover and store the chopped cherries in the fridge. Strain before continuing on with the recipe.

Remove one pie dough disc from the refrigerator and bring it to room temperature, about 15 minutes. With a floured rolling pin, roll of dough on a lightly floured surface. Roll from the center outward, then turn the dough a quarter turn and repeat rolling.

After rolling the dough full circle, add more flour to your work surface—you don’t want the dough to stick! Flip the dough to the other side and roll it out until it is about 1/8 inch thick and a 13-inch circle.

Using your rolling pin is the best way to maneuver your pie dough into a pie dish! Roll the dough onto the rolling pin and unroll in the 9-inch deep pie plate. Press into your crust into the pie dish. Pour the cherry filling into the bottom crust and dot with small cubes of the cold butter. Place this back into the fridge while you prepare the top pie crust.

14 grams unsalted butter, cold

You can top this pie with a full pie crust or a lattice topping.

Full Pie Crust: Roll the second disc of pie dough just as before, then cover the cherry filling and cut 4 slits into the top crust.

Lattice Pie Crust: Roll the second disc of pie dough just as before, then take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into eight 1 1/2-inch pieces. Arrange the strips in vertical and horizontal rows, lacing them over and under each other. See photos above for reference.

Pinch the edges with a fork or tuck the extras inside the pie dish and crimp with your fingers, if you desire.

In a small bowl, create an egg wash by whisking together an egg with a splash of milk. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch.

egg wash,coarse sugar

Preheat the oven to 425 degrees F. Place the pie pan on top of a rimmed baking sheet, wrapped in aluminum foil (this filling loves to bubble over). Bake for 20 minutes, then reduce the heat to 375 degrees F, cover the crust with a pie shield or aluminum foil, and continue to bake for 35-40 minutes. The pie is fully baked when the pie is a deep golden brown and the internal temperature is 200 degrees F. If the pie crust begins to brown too quickly, cover the top with a piece of aluminum foil while the pie continues to bake.

This is a long bake time, yes, but this is to ensure that the filling is set! We also need to bake the pie enough so that the filling doesn’t taste paste-y. Use this digital thermometer to check and be sure!

Remove the cherry pie from the oven and place it on a wire rack. Allow the pie to cool completely, about 4-5 hours. The cherry filling will be too runny if you slice before it cools. Slice and enjoy!

Save yourself time and any painful thumbs by investing in a cherry pitter! This gadget is cheap and so helpful!

This single cherry pitter works like a charm, but I have been loving this cherry pitter. It removes the pits of 6 cherries at a time!

All-purpose flour: I use all-purpose flour for this recipe.

Butter: To make butter pie crust, you can’t forget the butter! It is crucial to keep the butter cold. I cut my butter into large chunks straight out of the freezer to ensure it is cold enough.

Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it! It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter – which is what you want. This means you don’t have to work as cautiously when making the dough. If you are in a pinch and don’t have lard, replace it with equal amounts of shortening or more butter in grams. Remember to put the lard in the freezer so it is cold.

Baking powder: Having baking powder in a pie crust isn’t too common, but it really should be. As a natural leavening agent, the baking powder gives this pie crust recipe a tiny boost to lighten and expand the crust, making beautifully flaky layers.

Sourdough starter discard: I find sourdough discard that is about 24–48 hours old works best for this recipe, however, you can use even older discard for a more tangy taste. You can also use active sourdough starter, just be sure to use the same amount in weight.

Ice water (optional): Depending on the discard you use, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing. Pour water and add a few ice cubes to a bowl. Add 5 grams (1 teaspoon) of ice water at a time into the dough and mix. It shouldn’t need much extra liquid to form a dough ball.

Cherries: I used a combination of halve and quartered fresh dark sweet cherries. You can use Rainier cherries or even a combination of both! If you use solely Rainier cherries, increase the sugar from 150 to 200 grams (1 cup). You can also use frozen cherries. Thaw, drain and dry them before slicing them in half and continuing the recipe as normal.

Tapioca Flour: Also known as tapioca starch. Tapioca flour is the perfect thickening agent because it bakes up glossy, not cloudy or dull. It also has a neutral flavor, not pasty, unlike flour or cornstarch if not baked fully. Be sure to confirm that the product says it derives from the cassava plate, like Bob’s Red Mill’s.

Almond Extract– Almond extract compliments the flavor of cherries, however, if you are not a fan, you can substitute with more vanilla extract or omit completely.

Lemon juice: I highly recommend using fresh lemon juice over store-bought. It brings the perfect brightness to the cherry pie filling.