Cherry Pie

12 standard portions

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Ingredients

• 1 double pie crust (click for recipe)
• 5 cups cherries (pitted and left whole)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon pure vanilla extract (or ½ teaspoon almond extract)
• 1 tablespoon lemon juice
• 1 egg (beaten and mixed with 1 tablespoon water for egg wash)

Method

1. Preheat the oven to 425°F/220°C
2. Roll out half of the pie dough into a 12-inch circle. Place in a 9-inch pie dish.
3. Create the filling by tossing the pitted cherries with sugar, cornstarch, almond or vanilla extract, and lemon juice.
4. Add the filling to the prepared pie crust using a spoon. Discard any extra juices at the bottom of the bowl.
5. Roll the remaining pie dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Check out my How to Lattice a Pie tutorial for more details. Trim any excess dough and crimp the edges.
6. Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush.
7. Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
8. I suggest serving with a generous scoop of vanilla ice cream on top!