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Recipe Details
8
Serves
Preparation time
25 minutes
Cooking Time
40 minutes to 45 minutes
Ingredients
For the filling:
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 pounds (about 4 1/2 cups) fresh sweet cherries, stemmed and pitted
- 1 tablespooon vanilla extract
- 1/4 teaspoon kosher salt
For the pie
- 1 (14- to 16-ounce) package prepared pie crusts, thawed if frozen (or 2 homemade pie crusts)
- 1 large egg
- 1 teaspoon water
- 1 tablespoon coarse sugar, such as demerara
Instructions
1
Cook the filling on the stovetop. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes.
2
Preheat the oven and prepare the pie shell Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Unroll one of the pie doughs and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being
3
Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.
4
Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.
5
Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.
6
Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling, 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10 minutes of baking.
7
Cool before slicing. Transfer the pie to a wire cooling rack and cool completely before slicing, about 4 hours.