Cherry Pie
A homemade cherry pie using fresh or canned sour cherries.
Cherry Pie
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Ingredients
- 1.5 lbs Fresh sour cherries or 3 (14.5 oz) cans sour cherries
- ¾ cup Granulated sugar
- 2 Tbsp Lemon juice
- ⅓ cup Cornstarch
- 2 Tbsp Butter
- ½ tsp Ground cinnamon
- 1 Premade double layer pie crust chilled in fridge
- 1 Egg white, beaten with a fork
- Granulated sugar for sprinkling on top
Instructions
- Pit and halve cherries if using fresh. Place them in a saucepan with lemon juice and sugar. Toss to combine. Cook over medium heat until cherry juices are released.
- Use a slotted spoon to spoon cherries into a bowl.
- Spoon some of the sauce into a cup and stir in the cornstarch until smooth. Return to saucepan with the other juices and cook for a few minutes until thickened.
- Pour over cherries and set aside while preparing the crust.
- Preheat oven to 400 degrees F.
- Remove one chilled crust from refrigerator. Roll out and place in 9 inch pie dish.
- Spoon the cherry filling into the pie dish. Sprinkle with cinnamon and add butter pieces.
- Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern.
- Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle some granulated sugar on top.
- Bake at 400 degrees for 40-45 minutes, checking after about 25 minutes and placing a piece of tin foil over the top crust to prevent it from getting too brown.
- Cool in wire rack completely.
Servings: 8
This recipe is adapted from Tastes Better From Scratch.
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