Dessert: United States – Upper Midwest (Wisconsin - Door County) – Door County Cherry Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 2 hrs

Total 4 hrs

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch (1.3 cm) cubes
- 1/3 cup (72 g) vegetable shortening, very cold
- 1 tsp (5 ml) apple cider vinegar
- 6 to 8 tbsp (90–120 ml) ice water

- For the filling:
- 6 cups (840 g) pitted tart cherries (Door County cherries preferred; fresh or frozen and thawed)
- 1 cup (200 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1/4 tsp (1.5 g) fine salt
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1.25 ml) almond extract (optional, traditional accent)
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pieces

- For assembly and finishing:
- 1 large egg (about 50 g) beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 g) coarse sugar for sprinkling (optional)

Instructions

Short Description:
A classic double-crust pie packed with tart Door County cherries and a glossy, warmly spiced filling, baked in a flaky butter-shortening crust. Traditionally served warm with a scoop of vanilla ice cream to highlight the local cherry harvest.

Regional Notes:
This Door County version uses tart cherries (the region's signature fruit) and a simple sugar-cornstarch filling that showcases their bright, tangy flavor. The flaky crust (butter plus a touch of shortening) is a common Midwestern approach to combine flavor and sturdy handling for generous fruit fillings.

1. Make the crust: In a large bowl whisk together 2 1/2 cups (312 g) flour, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. Add 1 cup (226 g) cold butter cubes and 1/3 cup (72 g) cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-size pieces of butter remaining.
2. Sprinkle 1 tsp (5 ml) vinegar over the mixture, then add 6 tbsp (90 ml) ice water and toss gently; add up to 2 more tbsp (30 ml) if needed until dough just comes together when pinched. Do not overwork.
3. Divide dough into two discs, flatten to 1-inch (2.5 cm) thickness, wrap in plastic, and chill at least 1 hour (or up to 2 days) to firm.
4. Prepare filling: In a large bowl stir together 1 cup (200 g) sugar, 1/3 cup (40 g) cornstarch, and 1/4 tsp (1.5 g) salt. Add 6 cups (840 g) pitted cherries, 1 tbsp (15 ml) lemon juice, 1/4 tsp (1.25 ml) almond extract (if using), and 1 tsp (5 ml) vanilla extract; toss to coat. Let stand 10–15 minutes so juices begin to macerate.
5. Preheat oven to 425°F (220°C). Remove one dough disc from the refrigerator and let soften 5–10 minutes for easier rolling.
6. Roll out one dough disc on a lightly floured surface to a 12-inch (30 cm) circle for the bottom crust. Transfer to a 9-inch (23 cm) deep-dish pie plate, easing dough into the plate without stretching. Trim overhang to about 1/2 inch (1.3 cm).
7. Pour the cherry filling into the prepared crust and dot the top with 2 tbsp (28 g) butter pieces, distributing evenly.
8. Roll the second dough disc into a 12-inch (30 cm) circle and either place whole over the filling, flute and vent, or cut into strips for a lattice top. Seal edges by folding the top and bottom crusts together and crimp as desired. Trim excess and finish edge.
9. Brush the top crust with the egg wash (1 large egg + 1 tbsp/15 ml water) and sprinkle 1 tbsp (15 g) coarse sugar if desired. Cut a few vents if using a whole top crust.
10. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 35–45 minutes until crust is golden and filling is bubbling (cover edges with foil or a shield if browning too quickly).
11. Remove pie to a wire rack and cool at least 2 hours so the filling sets before slicing. Serve warm or at room temperature, traditionally with vanilla ice cream.