Cherry Pie
Cherry Pie
2018-03-10 20:19:42
Ingredients
- Pastry for a double crust pie (store bought, if you must)
- 2-14.5 ounce cans pitted tart cherries
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon butter
- pinch of salt
- pinch of cinnamon
Instructions
- Drain the canned cherries, reserving the juice (you should have 1 cup reserved juice).
- In a large saucepan, combine the sugar, cornstarch, cinnamon and salt.
- Stir to combine, then slowly pour in the reserved cherry juice.
- Stir and cook over medium heat until mixture boils and thickens.
- Remove from the heat and stir in the butter and cherries.
- Line the bottom of a pie plate with one crust.
- Crimp the edges.
- Cut out shapes in the other crust. (hearts, letters, or anything you desire).
- Pour the filling in the prepared crust and then top with cut out shapes.
- Whisk together 1 egg and a tablespoon of water.
- Lightly brush the top with the egg wash and sprinkle with sugar.
- Bake in a 450 degree oven for 10 minutes and then reduce the heat to 325 degrees and bake for another 35-45 minutes.
- Let cool completely.
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