I couldn’t let summer slip away without making a delicious cherry pie! Here’s my recipe, complete with instructions for a pretty lattice top.
INGREDIENTS:
1.5 to 2 lbs cherries, pitted (I used bing cherries)
2 Tbsp fresh lemon juice
1/4 tsp almond extract
2 Tbsp cornstarch
1/2 cup sugar (plus 1 Tbsp for sprinkling)
1 large egg yolk, beaten
1 Tbsp water
1 double crust pie dough (recipe here: https://youtu.be/VmQWcTPbYRA)
METHOD:
Prepare bottom crust in a 9-10″ pie plate, chill
Preheat oven to 400 degrees, placing rack in its lowest position
Combine cherries, lemon juice, and almond extract
In a separate small bowl, whisk cornstarch and sugar together, add to cherries
Toss well to coat
Pour cherries into unbaked, chilled pie shell
Roll out second dough and cut into 1″ wide strips
Create lattice top (refer to video)
Combine beaten egg yolk with water to create an egg wash
Brush egg wash over top crust
Sprinkle with 1 Tbsp sugar
Place on a lined baking sheet and place in lowest rack of the oven
Bake for 20 minutes THEN tent with a piece of foil and bake for an additional 40-50 minutes
Chill on a wire rack for at least 3 hours before cutting.
Original of the video here
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