Ingredients
Method
- In a medium saucepan, combine cherries, water, lemon juice, sugar, and cornstarch. Bring to a boil, then reduce heat and simmer for 5-10 minutes until the filling thickens and turns a deep red color. Remove from heat.
- Stir in vanilla extract and optional almond extract. Let the filling cool for at least 20 minutes before transferring to the pie crust.
- Preheat your oven to 425°F. Place one oven rack in the bottom third of the oven.
- Roll out one half of the pie crust to fit a 9-inch pie plate. Gently place the crust into the pie plate, trimming any excess around the edges.
- Pour the cooled pie filling into the prepared crust. Roll out the second half of the dough to cover the top of the pie, leaving some overhang.
- Place the top crust over the pie, tucking in the edges and crimping them to seal. Use a sharp knife to cut slits in the top crust to vent steam.
- Whisk together egg and water to create an egg wash. Gently brush the top of the pie with the egg wash and sprinkle with sugar.
- Place the pie on a rimmed baking sheet and bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F and continue baking for 40-45 minutes until the crust is golden and the filling is bubbly.
- If the edges of the crust brown too quickly, cover them with a pie guard or foil.
- Let the pie cool for at least 2 hours before slicing and serving.
Nutrition
Notes
A perfect blend of tart cherries and buttery, flaky pie crust for a truly indulgent summer dessert. Don't forget the scoop of vanilla ice cream to make each bite even sweeter!