Ingredients
Method
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Cherry Filling: In a medium saucepan over medium heat, combine cherries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir gently and cook for about 5-7 minutes, until the mixture begins to thicken and bubble. Remove from heat and let it cool for a few minutes.
Prepare Pie Crust: Roll out your pie crust if making homemade, or transfer your store-bought crust into a 9-inch pie dish. Ensure it's evenly pressed against the bottom and sides of the dish.
Fill the Pie: Pour the cooled cherry filling into the crust. Dot the filling with small pieces of butter for extra richness.
Top the Pie: If you have extra pie crust, you can create a lattice top, or simply cover it with another layer of crust. Seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
Egg Wash and Sugar: Brush the top crust with the beaten egg for a golden finish. Sprinkle coarse sugar over the top for added sweetness and crunch.
Bake the Pie: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cherry filling is bubbly.
Cool and Serve: Allow the pie to cool for at least 30 minutes before slicing to let the filling set. Serve warm or at room temperature.
Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8