AuthorfoodiesinourthirtiesCategorySweets & TreatsDifficultyBeginnerSemi-homemade Door County, WI cherry pie!
For those of you who don’t know, DC is known for their tart cherries and everything cherry in the many farm-stand stores throughout the Peninsula. For us, our roots run deep for DC and out love for tart cherry pies. What a great way to kickoff the start to FIOT and summer in Wisconsin, in fact, it is 82 degrees today! The second picture is an incredible Sister Bay, WI summer sunset from last summer. Enjoy friends!
Pre-heat oven to 425 degrees. Let pie crusts soften for 15min to get to room temp.
Place 1 pie crust in the bottom of a 9” pie pan. Make sure the crust is evenly placed in the bottom and up the sides of the pan.
Pour the cherry pie filling into the unbaked pie crust. Place the second pie crust evenly over the top of the filling.
Crimp the edges to match up the crusts.
Brush the milk over the top of the dough. Sprinkle the sugar over top. Carefully cut 4 slits in the top.
Bake for 15 minutes. Remove and cover crusts with foil to prevent over-browning.
Bake for an additional 25-30 minutes until the top is golden brown and bubbly.
Let cool for 1hr. Enjoy! 🍒 Best served with vanilla ice cream or cool whip!
Ingredients
Directions
Pre-heat oven to 425 degrees. Let pie crusts soften for 15min to get to room temp.
Place 1 pie crust in the bottom of a 9” pie pan. Make sure the crust is evenly placed in the bottom and up the sides of the pan.
Pour the cherry pie filling into the unbaked pie crust. Place the second pie crust evenly over the top of the filling.
Crimp the edges to match up the crusts.
Brush the milk over the top of the dough. Sprinkle the sugar over top. Carefully cut 4 slits in the top.
Bake for 15 minutes. Remove and cover crusts with foil to prevent over-browning.
Bake for an additional 25-30 minutes until the top is golden brown and bubbly.
Let cool for 1hr. Enjoy! 🍒 Best served with vanilla ice cream or cool whip!