The ‘Gate Plate: A Holiday Cherry Pie
Homemade Cherry Pie
Ingredients:
Homemade or store bought pie dough (I recommend Pillsbury brand)
5 cups pitted and halved dark sweet cherries
⅔ cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1-2 tablespoons unsalted, cold butter
1 egg for an egg wash
Instructions:
- Heat oven to 350 degrees.
- Assemble dough into a 9×2 inch pie baking dish. If using a homemade pie dough, pre-bake the dough until just lightly brown (about 15 minutes).
- Make the filling: In a bowl, stir together the cherries, sugar, vanilla, lemon and cornstarch. Cover the mixture and let sit for about 30 minutes in the fridge.
- Pour the cherry filling into the assembled pie dish – saving 2-3 tablespoons of juice from the mixture.
- Reduce the juice: Pour the 2-3 tablespoons of juice into a saucepan, and cook over low heat until thickened. Cool, then pour over the mixture.
- Finely cube 1-2 tablespoons of cold, unsalted butter and evenly dot over the filling.
- Arrange a lattice for the top or simply place a sheet of dough over the dish, cutting out 2 slits for the steam to release. Finish by lightly brushing the pie with an egg wash.
- Bake for 45-50 minutes, or until the top is golden brown and the filling starts to bubble up around the edges.
- Remove from the oven, and cool for at least 2 hours.
- Enjoy!