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July is national ice cream month - and you know what goes great with ice cream? Pie. There is nothing better than a piece of pie with a large scoop of ice cream on a hot summer day.
Today's pie of choice, a double crusted cherry pie!
Most of the pies I make only require a bottom crust. But with something like cherry, you need that top crust to hold everything together. And how cute are those little hearts on top?! But if you don't have a heart cookie cutter, make sure you pierce the top crust with a fork 4 or 5 times. This allows the filling to "breathe".
The only hard part about this pie is the fact that you have to wait 3 hours for it to cool. This ensures that all the gooey goodness inside comes together the way it is supposed to. But once it has cooled, I suggest slicing it up and adding a big scoop of vanilla ice cream!
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