Cherry Pie
Cherry Pie
Cherry Pie
Cherry Pie

Cherry Pie

David Venable

It's a taste of home! Slice up this traditional pie, full of flavorful filling.

Ingredients

  • 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

Directions

Preheat the oven to 350°F.
Lay one pie crust in a 9 inch 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 forefinger 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.

Cook's Notes

Cut shapes in the pie dough with a cookie cutter to make a unique top crust instead of the lattice.

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