CHERRY PIE

By ldelmas

Serves 6-8

Ingredients

• Ingredients:
• 2 store-bought pie crusts
• 42 oz frozen cherries, thawed in juice
• 1/2 cup cornstarch
• 3/4 cup sugar
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, lightly beaten
• 2 Tbsp coarse sanding sugar
• Vanilla ice cream or whipped cream, for serving

Preparation

Step 1

Preparation:

Preheat the oven to 350°F.


Lay one pie crust in a 9" pie plate, pressing down the bottom and up the sides. Tuck the overhang under itself to create a rim and press to seal. Pinch the rim with your thumb and forefinduleger or crimp with a fork. Refrigerate the crust until you're ready to fill it.


Strain the thawed cherries in a colander with a mixing bowl underneath and reserve 1/3 cup juice.


In a medium mixing bowl, stir together the reserved cherry juice, cornstarch, sugar, lemon juice, and vanilla extract. Add the cherries and mix well until combined. Pour into the pie crust.


Using a knife or pizza wheel, cut the second pie crust into 10–12 equal strips. Arrange the strips on top of the pie filling to form a lattice.


Using a pastry brush, brush the top and edges of the pie crust with the lightly beaten egg. Sprinkle the sanding sugar on top.


Place the pie plate on a baking sheet. Bake in the oven for 30 minutes or until the crust is golden brown and the filling is bubbling and has thickened. Let it cool on a rack at least 30 minutes before slicing.


Serve with vanilla ice cream or whipped cream.