Making the perfect Artisan Double-Cherry Pie should only take approximately 1 hr 30 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Artisan Double-Cherry Pie recipe can feed your family for 1 pie.
There are many different ways to make this Artisan Double-Cherry Pie recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Artisan Double-Cherry Pie recipe.
Artisan Double-Cherry Pie Popular Ingredients
- 1/4 cup butter, salted
- 1/2 cup butter-flavored shortening (recommended: Crisco)
- 2 cups white lily flour, plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour (recommended: Soft as Silk)
- 1/2 teaspoon salt
- 3 teaspoons powdered sugar
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice water (add more water as needed for High Altitude)
- 2 (12-ounce) bags frozen cherries, dark and sweet (recommended: Cascadian Farms)
- 1/2 cup dried cherries
- 11/4 cups sugar (1 cup high altitude)
- 3 tablespoons Minute Tapioca
- 1/2 teaspoon real almond extract
- 1 teaspoon lemon juice, fresh squeezed
- 1/2 teaspoon lemon zest
- Pinch salt
- 1/2 teaspoon vanilla extract
- 1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand)
- 1 ounce cherry flavored brandy (recommended: Kirschwasser)
- 2 tablespoons butter, cubed
- Egg wash (1 egg and 2 tablespoons of water whisked)
- Large granule sugar for decoration
Steps for making Artisan Double-Cherry Pie
- Crust Preparation: Using 2 pastry blenders, blend the butter, shortening, flours, salt and powdered sugar. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces. Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling.
- Filling Preparation: Mix all ingredients except butter and pour into chilled pie crust. Dot with butter. Brush edges of crust with egg wash.
- Preheat oven to 425 degrees F.
- Assembly: Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the center. Brush with egg wash and garnish with large granule sugar. Bake for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes.
Popular Categories for this Recipe
- Cherry Pie
- Cherry – A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The name ‘cherry’ also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in “ornamental cherry” or “cherry blossom”. Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name “wild cherry” in the British Isles.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Pie Recipes
- Fruit Dessert Recipes
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
- Nut Recipes
- Summer – Summer is the hottest of the four temperate seasons, occurring after spring and before autumn. At or around the summer solstice (about 3 days before Midsummer Day), the earliest sunrise and latest sunset occurs, the days are longest and the nights are shortest, with day length decreasing as the season progresses after the solstice. The date of the beginning of summer varies according to climate, tradition, and culture. When it is summer in the Northern Hemisphere, it is winter in the Southern Hemisphere, and vice versa.
- Recipes for a Crowd
You might need the following Bakeware
In this section we’ve listed Bakeware items that might be helpful to make this Artisan Double-Cherry Pie recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
