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Cherry Pie

Name: Cherry Pie
Total time: 1 h 10 min
Yield: 8
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

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

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dessertvegetarianbaking

Nutrition (per serving)

Estimated - not lab-measured

400 Calories3g Protein57g Carbs18g Fat

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.

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