- 2/3 cup granulated sugar, plus extra for crust
- 3 tablespoons cornstarch or flour
- 1 tablespoon orange juice
- 1 teaspoon orange juice
- 1 teaspoon ground cinnamon
- Pinch salt
- 24 ounces frozen pitted sweet dark cherries, thawed and drained or 5 cups pitted fresh cherries (about 2 1/2 pounds)
- 2 refrigerated or frozen pie crusts, thawed
- 1 egg white, lightly beaten
Makes One 9" Pie
Using frozen or fresh cherries for your pie will be a revelation if you've only ever used canned cherry pie filling before.
1. In a large bowl, combine 2/3 cup sugar, cornstarch, orange juice, cinnamon, and salt. Add cherries; toss to coat. Let stand 30 minutes.
2. Preheat oven to 400 degrees F. Press one pie crust into a glass 9-inch pie dish. On a lightly floured countertop, roll out second pie crust to a rough rectangle shape. Using a fluted pastry wheel or sharp knife, cut rectangle lengthwise into ten 3/4-inch-wide strips. 3. Spoon cherry filling into crust. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming a lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with beaten egg. Sprinkle additional sugar over lattice. 4. Bake pie 20 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake 40 minutes longer, until filling bubbles and crust is golden. Transfer to wire rack to cool. Tip: Use any sharp knife to cut the lattice strips; to make scalloped-edged strips, use a fluted pastry wheel.
Debbie says: "George Washington - chopper of cherry trees - was on to something good."
Recipe from " Debbie Macomber's Cedar Cove Cookbook."