If I was offered one kind of pie on my deathbed, this is the one I would choose—a bold statement from a cook who writes a column entitled "Pie of the Week".
Sour cherries are practically inedible when taken raw and difficult to source outside a farmers' market. The sense of victory you feel once you've sought them out, combined with the satisfaction of (finally!) getting through the tedious job of pitting them makes the resulting pie all the more sweet.
- 3 pints pitted sour cherries, halved
- 1 cup (or more if you'd like it sweeter) granulated sugar, plus more for the top
- 4 to 5 tablespoons cornstarch (use 5 if you like a thicker filling)
- 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
Preheat oven to 425°F (220°C). In a bowl, mix sour cherries, sugar, and cornstarch. Toss together and allow it to sit for 5 minutes.
Stir cherry mixture until cornstarch is completely hydrated and there are no lumps of starch. Allow mixture to sit 5 minutes more.
Pour cherry mixture into shaped, chilled bottom crust. Use rolled-out, chilled dough to design your top crust: (here are a few top-crust ideas.) Chill shaped pie for 20 minutes.
Brush top crust with egg wash and sprinkle with granulated sugar. Bake at 425°F (220°C) for 15 minutes, rotating halfway through, then lower oven temperature to 350°F (180°C) and continue to bake for approximately 30 minutes, rotating again halfway through. Bake until crust is golden brown and filling is bubbling though entire pie. Allow to cool for at least one hour before serving.
9-inch pie plate