The cutouts in the top crust serve a dual purpose of decorating the pie and allowing steam to escape.A drizzle of rich vanilla custard sauce elegantly elevates each slice from simple to sublime.Double-Crust Cherry Pie with Crème Anglaise Print Recipe Pin Recipe Makes 1 (9-inch) pie Ingredients  All-purpose flour, for dusting2 recipes All-Butter Piecrust (recipe follows)1 (21.1-ounce) jar (600 grams) Bonne Maman Cherry Pie Filling1 large egg (50 grams)1 tablespoon (15 grams) water2 tablespoons (24 grams) turbinado sugarCrème Anglaise (recipe follows) InstructionsOn a lightly floured surface, roll half of All-Butter Piecrust into a 12-inch circle (about 1⁄8 inch thick).

Transfer to a 9-inch pie plate, gently pressing dough into bottom and up sides of plate.Trim excess dough to 1⁄2 inch beyond edge of plate.Spread pie filling into prepared crust.On a lightly floured surface, roll remaining All-Butter Piecrust into a 12-inch circle (about 1/8 inch thick).

Using a small decorative cutter, cut out shapes in center of dough; reserve cutout pieces of dough.Carefully place dough on filling, centering area with cutouts.Trim excess dough to 1⁄2 inch beyond edge of plate.

Gently press edges of dough together; fold edges under, and crimp as desired.Freeze for 15 minutes.Positi

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