Cherry Pie Recipe
Ingredients:
For the Filling:
1.5 lbs fresh sour cherries (or three 14.5 oz cans of sour cherries)
3/4 cup granulated sugar
2 tablespoons lemon juice
1/3 cup cornstarch
2 tablespoons butter (cut into small pieces)
1/2 teaspoon ground cinnamon (optional)
For the Pie Crust:
Homemade or store-bought double pie crust (enough for a top and bottom crust)
1 large egg white (beaten, for egg wash)
Additional granulated sugar for sprinkling on top
Instructions:
If using fresh cherries:
Prepare the Cherries: Pit and halve the cherries. In a saucepan, combine the cherries with sugar and lemon juice. Toss to coat.
Cook the Cherries: Cook over medium heat for a few minutes until juices are released. Use a slotted spoon to transfer the cherries to a bowl.
Make the Sauce: In a separate cup, mix some of the released juice with cornstarch until smooth. Return this mixture to the saucepan with the remaining juices and cook until thickened, about 2-3 minutes. Pour this sauce over the cherries and set aside.
If using canned cherries:
Prepare the Filling: Drain the juice from the cans into a saucepan, reserving about 1/3 cup in a small bowl. Add cornstarch to this reserved juice and stir well.
Cook the Juice: Heat the saucepan with the cherry juice over medium heat, add sugar, and bring to a low boil. Stir in the cornstarch mixture and cook until thickened, about 2-3 minutes. Remove from heat, stir in butter and lemon juice, then fold in the cherries.
Assemble the Pie:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Crusts: Roll out one pie crust and place it in a 9-inch pie dish.
Fill Pie: Spoon the cherry filling into the crust, spreading it evenly.
Top Crust: Roll out the second crust and place it over the filling. You can either leave it whole or cut it into strips to create a lattice design.
Seal Edges: Seal and crimp the edges of the crusts together.
Egg Wash: Brush the top crust with beaten egg white and sprinkle with granulated sugar for added sweetness and shine.
Bake: Cut slits in the top crust for steam to escape. Bake for about 40-45 minutes or until the crust is golden brown.
Cool: Allow cooling for at least one hour before serving to let the filling set.
Serving Suggestion:
Serve warm or at room temperature, ideally with a scoop of vanilla ice cream on top.
Enjoy your delicious homemade cherry pie!
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