Cherry Pie
A classic double-crust pie filled with sweet-tart cherry filling, egg-washed for a golden crust and cooled completely before slicing - cutting into a hot cherry pie is why the filling runs everywhere instead of holding its shape.
⏱ 70 min🍽 8 servings
dessertvegetarianbaking
Ingredients
- •2 pie crusts
- •4 cups pitted cherries
- •3/4 cup sugar
- •3 tbsp cornstarch
- •1 tbsp lemon juice
- •1 egg, beaten, for egg wash
Steps
- 1.Preheat oven to 375°F and fit one chilled pie crust into a pie dish.
- 2.Toss the cherries with sugar, cornstarch, and lemon juice, then pour into the crust.
- 3.Top with the second crust, sealing and venting the top, then brush with the beaten egg for a golden finish.
- 4.Bake for 45-50 minutes until the filling bubbles and the crust is golden.
- 5.Let cool completely, at least 3-4 hours, before slicing - the filling needs that time to set, or it will run out the moment you cut into it.