Cherry Pie - Little Sunny Kitchen

Prep Time 20

Cook Time 1

Total Time 1 20

Preheat the oven to 425°F/220°C
Roll out half of the pie dough into a 12-inch circle. Place in a 9-inch pie dish.
Create the filling by tossing the pitted cherries with sugar, cornstarch, almond or vanilla extract, and lemon juice.
Add the filling to the prepared pie crust using a spoon. Discard any extra juices at the bottom of the bowl.
Roll the remaining pie dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Check out my How to Lattice a Pie tutorial for more details. Trim any excess dough and crimp the edges.
Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush.
Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
I suggest serving with a generous scoop of vanilla ice cream on top!

The recipe is written for sweet cherries, if using sour cherries increase the sugar by ¼ cup.
Canned cherries can be substituted for fresh cherries, the flavor will be a bit different and you have to make sure to drain or rinse any syrup before using.
Storing: Wrap well with plastic wrap and store in the fridge for up to 5 days, if it lasts that long.
Nutrition: Calculated per slice without ice cream. This is a rough estimate calculated using an online calculator.