Cherry Pie

Ingredients

• 6 cups pitted sweet cherries (about 2 1/4 to 2 1/2 lb)
• 1 tablespoon fresh lemon juice
• 3/4 cup sugar (use 1 cup for sour cherries)
• 5 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, cold and diced
• 1 recipe double pie crust
• 1 large egg
• 1 tablespoon milk or water
• 1 tablespoon coarse sugar

Method

1. Stir the lemon juice into the pitted cherries.
2. Whisk together the sugar, cornstarch and cinnamon in a separate bowl.
3. Gently stir the sugar mixture into the cherries until evenly coated.
4. Roll one pie crust into a 13-inch circle and fit it into a 9-inch pie dish, leaving about a 1-inch overhang.
5. Pour the cherry filling into the crust and spread it evenly.
6. Dot the filling with the diced cold butter.
7. Roll the second pie crust into a 12-inch circle and cut it into about ten 1-inch-wide strips.
8. Arrange five strips across the filling, then weave the remaining strips in the opposite direction to form a lattice.
9. Fold the excess dough over the edges and crimp or scallop the crust.
10. Preheat the oven to 425°F (220°C) and chill the assembled pie for 15 minutes.
11. Whisk together the egg and milk or water, then brush the mixture over the lattice crust.
12. Sprinkle the crust with the coarse sugar.
13. Bake in the lower third of the oven at 425°F (220°C) for 25 minutes.
14. Reduce the oven temperature to 375°F (190°C) and continue baking for about 30 to 35 minutes, until the crust is golden and the filling is bubbling.
15. Cool the pie for at least 3 hours before slicing so the filling can set.