Cherry Pie

Cherry Pie Recipe with All Butter Pie Crust

Ingredients:

Cherry Pie Filling:

- 2 lbs thawed frozen pitted cherries

- 1/3 to 1/2 cup sugar (a mix of brown and white granulated, depending on your sweetness preference)

- 4 tablespoons cornstarch

- 1 tablespoon lemon juice

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon salt

- 2 tablespoons butter, diced (for dotting the top)

Double Pie Crust:

- (Your preferred recipe for a double pie crust)

Egg Wash:

- 1 egg

- 1 teaspoon water or milk

Instructions:

1. Preheat your oven to 400°F (200°C).

   

2. In a large bowl, combine the thawed cherries, sugar, cornstarch, lemon juice, ground cinnamon, and salt. Mix well until the cherries are evenly coated. 

3. Prepare your pie crust according to your recipe, and place one layer in a pie dish.

4. Pour the cherry filling into the pie crust and dot the top with diced butter.

5. Cover with the second layer of pie crust, sealing and crimping the edges as desired. Cut slits in the top crust for steam to escape. 

6. Brush the crust with the egg wash (mix the egg with water or milk) to achieve a golden finish.

7. Bake the pie in the preheated oven at 400°F for 30 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking until the juices bubble and the crust is a deep golden brown, approximately 35 to 40 minutes longer.

8. Once done, remove the pie from the oven and let it cool before serving. 

Enjoy your delicious cherry pie!