This Is What Cherry Pie Should Look Like

Von Natasha's Kitchen · 90 Min.

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Zubereitung

1. Make the pie crusts and refrigerate them for 1 hour before using. Place an oven rack in the lower third of the oven.
2. In a small bowl, whisk together 3/4 cup sugar, 5 tablespoons cornstarch and 1/2 teaspoon cinnamon.
3. Pit the cherries and put them in a large bowl. Stir in 1 tablespoon lemon juice, then sprinkle over the sugar mixture and stir until the cherries are evenly moist.
4. Roll the first crust into a 13-inch circle and fit it into a 9-inch wide, deep pie pan, letting the edges hang over the rim. Pour in the cherry mixture with any juices, and dot with 1 tablespoon diced butter.
5. Roll the second crust into a 12-inch circle and cut ten 1-inch strips. Weave them into a lattice over the cherries, tuck the excess dough under the edges and seal or crimp them. Refrigerate for 30 minutes (or freeze for 15 minutes) while preheating the oven to 425°F.
6. Beat 1 egg with 1 tablespoon milk or water and brush it over the lattice and edges. Sprinkle with 1 tablespoon coarse sugar. Bake in the lower third of the oven at 425°F for 25 minutes.
7. Place a sheet of foil on the bottom rack to catch drips, lower the oven to 350°F and bake for another 35 to 40 minutes, until the crust is golden and the cherry juice has been bubbling through the lattice for at least 5 minutes.

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