Classic Cherry Pie
- 2 cans (14.5 ounces each) tart cherries packed in water, liquid reserved
- 4 tablespoons cornstarch
- 1 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons lemon juice (about 1/2 large lemon)
- Prepared pastry for double-crust pie, softened
- 1 egg white
- Coarse sugar for topping
Preparation time 25mins
Cooking time 210mins
Adapted from cooking.com
Drain cherries, reserving liquid (about 1 to 1 1/4 cups). Add cornstarch to a small bowl with 2 tablespoons of cherry liquid, stir until smooth and set aside. Stir together sugar, salt and remaining cherry liquid in a saucepan over medium high heat. Stir in dissolved cornstarch and heat until mixture boils, stirring regularly. Reduce to a simmer and cook for an additional 3 to 4 minutes, continuing to stir, until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter, lemon juice and reserved cherries. Refrigerate for 15 minutes, or until cooled.
While filling is cooling, preheat oven to 425 degrees F. Line 9-inch deep-dish pie pan with bottom crust. Brush bottom with a light coating of egg white, cover and refrigerate dish until ready to fill.
Once filling has cooled, fill pie and cover with top crust, crimping edge with decorative border as desired. Top with coarse sugar, cut several slits in pie to vent. Cover edges with aluminum foil to prevent burning and bake for 35 minutes. Remove foil and continue baking for an additional 10 to 20 minutes until filling is bubbling and crust has browned. Allow pie to cool before cutting for filling to set up.
Tip: Tip: To protect pie edges from burning, cover unbaked pie with foil. Remove foil and cut out center about an inch from edge. Re-wrap pie and bake, removing edge protector for last 10 to 15 minutes of baking