I had so many cherries left over from last weekend that I didn’t know what to do with them. Then I saw Katie’s post of a cherry pie and my father said he was making a cherry pie, so I thought to myself that maybe I should give the pie thing a go. I hate all things that taste like cherry, cherry drinks, cherry candy, yuck! But what I noticed is that a fresh cherry tastes nothing like all that cherry flavoured junk. Fresh cherries are absolutely delish! And making this pie really takes very little time at all (apart from getting all the seeds out of the cherries).
- 2 pie crusts
- 2 lb sweet cherries, pitted
- 2 tbsp lemon juice
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 egg, beaten
- Extra sugar for on top of pie crust
Preheat oven to 400°F.
Take one pie crust and lay out on counter. Cut strips with a pizza cutter or knife. This will be your crisscross pie top.
In a bowl, toss together cherries, lemon juice, sugar, and cornstarch. Pour cherry mixture into bottom crust. Lay the strips of pie crust on top of the pie in a lattice fashion.
Brush crust with beaten egg, sprinkle all over with sugar.
Place pie in the oven over a foil-lined cookie sheet (in case of spill-over). Bake pie for about 20 minutes and check for brown-ness. Once crust is starting to look golden, cover loosely with foil (it will continue to brown slightly under the foil) and continue baking 20-30 minutes or until pie’s juices are bubbling all over.
Remove pie from oven, remove foil, let pie cool at least 1-2 hours before cutting.
Adapted from Chaos.