Easy Cherry Pie
Folks love this cherry pie. Double the recipe to make two full pies. You can freeze one to bake later, or bake them both and give one away!
Servings: 8
Ingredients
- 1 recipe for double crust pie dough
- 6 cups sour cherries fresh and pitted, canned and drained, or frozen (you won’t need to defrost them)
- 1 cup sugar + a few teaspoons more for sprinkling the top
- 1 teaspoon fresh lemon juice
- A very small grating of whole nutmeg
- 2-3 tablespoons quick cooking tapioca if you are brave, just use a good size handful
- 1/4 teaspoon salt
- 1-2 tablespoons orange liqueur optional
- 1 tablespoon butter for dotting the top of the filling if you forget this, it's fine...really!
Egg White Wash
- 1 egg white mixed with 1 tablespoon water for an egg white wash
Instructions
- Make dough, divide into two disks, wrap in plastic and chill.
- Put cherries, sugar, lemon juice, nutmeg, quick cooking tapioca, salt into a bowl and gently mix together until well coated.
- Roll out the bottom dough and place in your pie pan.
- Pour filling into crust. (Note: Cherries are a very juicy fruit so fill your pie pan to within 1/2 inch of the rim so they won’t boil over when baking.)
- Dot with butter and set aside.
- Roll out remaining dough and lay over the fruit, or cut strips and make a lattice top.
- Trim excess dough from edges and crimp.
- Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
- Place pie in refrigerator to chill while oven is preheating to 425° F.
- Bake at 425° F on the middle rack of the oven until crust is just golden, about 20 minutes.
- Reduce heat to 375° F; bake until golden brown and there is some steady bubbling in the filling, about 30-35 minutes more.
- Let cool before serving.