- It's a taste of home! Slice up this traditional pie, full of flavorful filling.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 2 store-bought pie crusts
- 42 oz frozen cherries, thawed in juice
- 1/2 cup cornstarch
- 3/4 cup sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- 2 Tbsp coarse sanding sugar
- Vanilla ice cream or whipped cream, for serving
- Preheat the oven to 350°F.
- Lay one pie crust in a 9" pie plate, pressing down the bottom and up the sides. Tuck the overhang under itself to create a rim and press to seal. Pinch the rim with your thumb and forefinduleger or crimp with a fork. Refrigerate the crust until you're ready to fill it.
- Strain the thawed cherries in a colander with a mixing bowl underneath and reserve 1/3 cup juice.
- In a medium mixing bowl, stir together the reserved cherry juice, cornstarch, sugar, lemon juice, and vanilla extract. Add the cherries and mix well until combined. Pour into the pie crust.
- Using a knife or pizza wheel, cut the second pie crust into 10–12 equal strips. Arrange the strips on top of the pie filling to form a lattice.
- Using a pastry brush, brush the top and edges of the pie crust with the lightly beaten egg. Sprinkle the sanding sugar on top.
- Place the pie plate on a baking sheet. Bake in the oven for 30 minutes or until the crust is golden brown and the filling is bubbling and has thickened. Let it cool on a rack at least 30 minutes before slicing.
- Serve with vanilla ice cream or whipped cream.