Do not let summer pass you by without baking fresh cherry pie! I scaled it down with this double crusted Cherry Pie For Two recipe with homemade pie crust and homemade cherry pie filling.
Every summer I say I’m going to go cherry picking. Every summer I miss it because the window is so small, if you’re busy the week they are ripe, you miss it. Last summer I was moving back to Pittsburgh so I missed it. The year before that I was in Erie and Cleveland and missed it. The year before that, I picked cherries but my dad couldn’t be there. This year cherry picking season was earlier than usual, and if it wasn’t for my dad checking out the farm’s Facebook page, I probably would’ve missed it again. Of course it was raining all day when we went but knowing it was probably our only chance, we put on our jackets and picked in the rain. The farm was new to us and was a totally different experience than picking strawberries or apples. They placed ladders next to each cherry tree so you can reach the top. Then they provided buckets for you to use then return (as most places either give you cardboard boxes to keep or ask to bring your own container). We ended up with about 4 pounds of tart cherries, ready to be turned into pie.
Tart cherries, sometimes referred to as sour cherries, taste exactly what their name says – they are sour and not ideal for snacking. However, they are absolutely perfect for pie. When you think of bright red cherry pie filling (like in the cans), they are usually made with tart cherries. Once combined with a little bit of sugar and enclosed in a buttery, flakey pie crust, they turn into the best pie you have ever eaten. And as much as I want to eat a whole pie, it’s probably best that I didn’t. That’s why I scaled down my pie recipe into Cherry Pie For Two so you can still have your cherry pie with some portion control. Eat one now, give the other to a loved one or friend. Or eat one now, eat one later.