Cherry Pie with Cherry Pit Whipped Cream

by: Chef Ben Davis

Compatible Wolf Appliances:


This is a very straightforward recipe for a double-crusted cherry pie. The dough can be made ahead and kept frozen so, once the cherry season hits, the pie is already halfway done.

Prep Time
Cook Time




  • 2 sticks salted butter, cut into chunks
  • 2 tablespoons Crisco or vegetable shortening
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/2 - 3/4 cup ice water
Cherry Filling
  • 28 ounces pitted cherries (5 heaping cups) from about 2 pounds whole fruit (6 heaping cups)
  • 1 ounce fresh lemon juice (2 tablespoons) from 1 small lemon
  • 7 ounces sugar (1 cup)
  • 3/4 teaspoon (3 grams) Diamond Crystal Kosher salt (for table salt, use half as much by volume or use the same weight)
  • 1 1/2 ounces tapioca starch, such as Bob's Red Mill (1/3 cup + 1 teaspoon)
Egg Wash (optional)
  • 1 large egg
  • 1 large egg yolk
  • 1/2 ounce heavy cream (1 tablespoon or 15 grams)
  • 1/8 teaspoon (1/2 gram) Diamond Crystal Kosher salt (for table salt, use half as much by volume or use the same weight)
Cherry Pit Whipped Cream
  • 5 ounces cherry pits, reserved from the filling
  • 1 cup whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon almond extract



Place the butter chunks and vegetable shortening in the freezer and chill for at least 1 hour. Place the flour and sugar in the refrigerator and chill for at least 1 hour.

Place the flour in a food processor and add the sugar, chilled butter, and chilled shortening. Pulse about 5-6 times until crumbly and remove to a bowl. Add the water and mix with a spatula until the dough starts to come together. Finish by hand until it just comes together. Divide into two equal portions, wrap with plastic, and chill until ready to roll.

On a lightly floured surface, roll one piece of the pie dough into a circle 10” in diameter. Drape the rolled dough over a 9” pie pan and gently lift the edges while pressing the dough into the pan. The dough should hang over the edge slightly. Place in the refrigerator to chill.

Roll the second piece of dough into a 9” circle, place it on parchment paper, and set aside.


Combine pitted cherries, lemon juice, sugar, salt, and tapioca starch in a large bowl, folding with a flexible spatula until well combined. Scrape into prepared pie shell and brush the edges of the dough with the egg wash. Top with remaining dough, using a solid sheet, cutouts, or a lattice-top design. Crimp to seal the two doughs together. Place in the refrigerator to chill for 30 minutes.

To prepare the egg wash, if using, whisk egg yolk, cream, and salt in a small bowl. Brush over the chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way. Place the chilled pie on a parchment-lined, rimmed baking sheet.

Turn on the Wolf Convection Oven in the Gourmet Mode and select Baked Goods. Scroll to the Pie setting, select Double Crusted, and follow the instructions on the screen. Once the Wolf Convection Oven has completed the first stage of the baking and reduced the heat to 350°F, set a timer and bake for 45 to 55 additional minutes. The filling should be bubbling in the center of the pie. Remove from the Wolf Convection Oven and cool on a rack for at least 3 hours prior to serving.

Prepare the cherry pit whipped cream the day prior to making the filling. Combine the reserved cherry pits and heavy cream in an airtight container and chill overnight.

Strain the cream into a chilled bowl for a stand mixer and add the sugar and almond extract. Whip on high speed until the cream mounds slightly when dropped with a spoon. Store covered and chilled until ready to serve.