This recipe appears in:Pie of the Week: Sweet Cherry Pie
During cherry season, my first impulse is always to buy as many as I can afford and haul them home to make pies. This recipe highlights the natural sweetness of the cherries without overwhelming them.
You'll start this recipe with Kenji's Easy Pie Dough (be sure to make a double crust for this pie).
Note: for step by step instructions on how to form and roll pie dough, click through this slideshow.
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 2 pounds sweet cherries, pitted and halved
- Seeds of 1 vanilla bean or zest of 1 lemon (your choice)
- 1/2 cup sugar
- 4 teaspoons cornstarch or tapioca starch
- egg wash: 1 egg and 1 big pinch of salt, whisked together until homogenous
- coarse or granulated sugar for sprinkling on top (optional)
Place the halved, pitted cherries in a bowl. Stir in the vanilla or lemon zest if using. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries.
Toss the sugar and cornstarch mixture with the cherries until they are evenly coated.
Pour the cherry mixture into the chilled bottom crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes.
Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional). Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.