CHERRY PIE RECIPE

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CHERRY PIE RECIPE:

• 4 cups pitted, whole cherries

• 1 1/2 cups granulated sugar

• 6 tablespoons cornstarch

• 1/2 cup water

• 1/4 cup lemon juice 

• prepared pie dough (enough for a top and bottom) 

• melted butter

METHOD:

1. Preheat oven to 375F.  Grease 9" pie plate.

2. In a medium bowl, whisk sugar, cornstarch, water, lemon juice together.  Pour over cherries, and stir to coat the cherries. 

3. Prepare pie dough, divide dough into two equal amounts and roll out the amount for the bottom layer.  Place into prepared pie plate.

4. Fill pie plate with cherry filling. 

5. Roll out pastry for the top of the pie.  If desired, use a cherry cutter to cut out shapes from the pastry.  

6. Brush on melted butter along the rim of the pie, to ensure the top layer of pastry will adhere to the bottom layer. 

7. Transfer pastry to cover the pie evenly ad press top layer onto the bottom layer where the butter was brushed.  You can use a fork to seal the edges as well. 

8. Brush the top of the pie with melted butter to help with browning of the crust. 

9. Bake until filling is firm, approximately 70-90 minutes.  

10. Allow to cool before slicing and serving.  

11. Store in an airtight container in the fridge for 2-3 days.