Description
You can do things to brighten the dark days. Like making a cherry pie that brings a bit of July to January.
Ingredients
Scale
- Your favorite recipe for Double Pie Crust.
Filling:
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 24-ounce jars of sour cherries, sweetened (such as this brand) (reserve ½ cup of the juice)
- 3T sugar
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- 1 egg white (optional)
- sugar and milk
Instructions
- Prepare crust in advance and divide into two disks. Make sure the dough has time to rest before assembling the pie.
- Position rack in lower third of oven and preheat to 425°F.
- Drain the cherries and reserve ½ cup of the juice.
- Stir together the cornstarch, salt, cherries, sugar, lemon juice, reserved cherry juice, and vanilla extract.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch pie dish. Trim dough overhang to ½ inch. If using egg white, paint the crust with the egg white to “seal” it.
- Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten ¾-inch-wide strips from dough round. (You can also just roll into a round and use this to top the pie if you don’t want to make a lattice crust).
- Transfer filling to dough-lined dish, mounding slightly in center.
- Arrange dough strips over filling, forming lattice; trim dough strip overhang to ½ inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. (If not using a lattice crust, slash the top decoratively to allow steam to escape while baking). Sprinkle the top crust with sugar.
- Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.
- Transfer pie to rack and cool completely.
- Prep Time: 25 mins
- Cook Time: 1 hour 15 mins