filling:

2 lbs. fresh Montmorency cherries (4 cups)
juice from 1/4 lime
1 cup sugar
1/4 cup corn starch
1/8 tsp. cinnamon
1/4 tsp. almond extract

  • Rinse cherries to remove any stems or other detritus
  • Pit cherries by hand (push pit through skin with thumb) over a large mixing bowl, collecting juice and discarding pits
  • Heat cherries, cherry juice, and lime juice in a saucepan until simmering
  • In a small bowl, mix sugar, corn starch, and cinnamon, breaking up lumps
  • Add sugar mixture to cherries and mix well
  • Continue cooking cherries while stirring until the sauce thickens and stops being cloudy
  • Remove from heat, mix in almond extract, and let cool

pie:

1 egg
2 tbsp. water
2 pie crusts

  • Beat egg with water to make an egg wash
  • Line a pie dish with the first crust and brush with egg wash
  • Fill with cherry filling and top with second crust (lattice or cutouts optional)
  • Cut crust to fit pie dish, crimp edges to seal, and brush top crust with egg wash
  • If using a whole top crust, cut slits to vent steam
  • Chill pie for 30 minutes to help crust retain its shape
  • Bake at 375°F for 20 minutes, then top with with a crust protector to prevent edge from over-browning
  • Bake an additional 30 minutes, until filling is bubbling
  • Allow to cool completely before slicing

Source: http://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275

2019-11-27 19:56:49: Mini pies:

  • Cut crust into 4” circles and line muffin wells.
  • Fill with cherry pie filling.
  • Bake at 425°F for 14-18 minutes, until crust edges are browned and filling is bubbling.

2024-06-19: Halving about a cup of the cherries, which some recipes say will help the filling set more firmly.