- 30 minutes
- 45 minutes
This scrumptious dessert is more like a tart than a pie, baked between two pie crusts to give it that crispy, buttery consistency. The cream in the garnish helps balance out the sugar in the fresh cherry filling while the tartness of the lemon zest adds a layer of brightness to round out this pretty, colorful dish. Serve the cream separately in a little bowl and use the cream as an accent with each bite to keep the crust crisp.
- Remove pie crusts from freezer and let thaw. Wash cherries and remove pits and stems. Mix cherries, 1 / 2 cup of sugar, lemon juice and half of the lemon zest in a bowl. The lemon juice and zest will keep it from being too sweet and add an extra layer of tartness.
- Use fork to pierce bottom of one of the pie shells and fill it with cherry mixture. Set aside. Remove crust from other pie shell and discard. Invert second pie shell and drape it over cherry filled shell. Press top pie shell into crust of bottom pie shell filled with cherry mixture and use fingers to press the two pie shells together. Use fork or knife to pierce top shell in several places to vent pie.
- Bake for 30 minutes until pie filling is bubbly and beginning to seep through the top of the pie. Turn the oven to broil. Place butter in thinly sliced pats atop the pie and spread remaining sugar atop butter. Return the pie to the oven and broil until sugar and butter become golden brown and crunchy.
- Beat whipping cream using a mixer until thick and creamy. It's not recommended to add sugar to the cream so as to balance out the sugar in the pie. Garnish cream with remaining lemon zest. Serve pie while warm with cream on the side.