Last year I searched high and low for a recipe for sweet cherry pie. It seems that most bakers use sour cherries for pies but we prefer sweet cherries. I don't remember where I finally found this recipe but we really enjoyed it!
I rarely make pies. I'm more of a bread person! But when I do get around to making pie, I'm surprised how quick and fun it really is. Cherries are so pretty that it is the perfect time to do something special - like make a lattice crust! I only did this once before so I was quite pleased how this one turned out!
Dough for double crust pie -either bought or homemade
4 cup pitted fresh cherries
4 T cornstarch
1/2 to 3/4 cup sugar (adjust according to the sweetness of your cherries, I used the first)
1/8 tsp salt
1 T lemon juice
1/4 tsp almond extract
1 T butter, cut into small bits
Stir together cherries, cornstarch, sugar, salt, lemon and almond extract gently in bowl.
Roll out half of dough and gently place it in a 9-inch pie pan. Trim edges.
Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl. (I thought the crust was not full enough so added another cup of cherries. But then the juice spilled out into my oven!) Dot filling with bits of butter. (I forgot this!)
Roll out remaining dough and cover over filling. Crimp edges and cut vent holes.
Or make a lattice top!
Roll out dough and use and knife or pizza cutter to cut thin strips.
Lay several strips across the pie.
Begin laying a strip of dough the opposite way, weaving through alternate strips.
Continue with next strip, weaving alternate strips from the first.
Continue laying strips until finished. Trim off the edges and crimp.
Bake at 400 degrees for 25 minutes. Reduce temperature to 350 degrees and bake for 25 - 30 minutes more or until golden brown. Cool. Enjoy
A nice option is to beat an egg with 2 T of water and brush over the pie crust before baking. Then sprinkle with coarse sugar for decoration.