I found this recipe in Cooking Light, and decided to try it because we’ve got such good sweet cherries at the stand right now. Here’s my version.
- dough for 2 9″ pie crusts
- 6 cups stemmed and pitted fresh sweet cherries
- 3/4 cup sugar
- 1/4 cup plus 2 Tbsp cornstarch
- dash salt
- squeeze of half a lemon
Combine all the filling ingredients and let sit in a bowl at room temperature for about half an hour. Preheat oven to 400 F. Line the pie pan with one crust. Pour in filling. Cut the other pie dough into strips and place on top of the pie in a lattice pattern. Brush with an eggwash made of one egg beaten with 1 Tbsp water, and sprinkle on some raw sugar crystals. Bake at 400 for 10 minutes, then bake at 325 for about 1 hour more.
- I have found that a cherry pitter is almost worthless, as it usually doesn’t remove the pit. I use it and then end up popping out the pit with my fingers. If you’re using a pitter, make sure that you get all the pits out of the cherries.
- I like to bake pies in a glass baking dish because a raw bottom crust is my pet peeve. In this case, I saw that the bottom crust was raw when it was time to take out the pie, so I moved the rack to the lowest position and baked the pie for about 15 more minutes, which led to a cooked crust. I didn’t mind the extra 15 minutes of cooking time because I usually increase the baking time for pies, since my other pet peeve is crunchy, raw fruit in pies.