4 to 5 cups fresh or frozen sour cherries
1 tbsp. kirsch (cherry liqueur) optional
1/2 cup granulated sugar
4 tsp. cornstarch
Pastry for a double crust pie (refrigerated store-bought pie crusts or homemade pastry for a double crust pie)
1 egg beaten, for glaze
1 tbsp. granulated, coarse white, or brown sugar (optional)
Preheat oven to 400 degrees F (200 C).
If using fresh cherries, rinse, dry and pit them.
Place cherries in a large bowl with the kirsch, the 1/2 cup granulated sugar, and the cornstarch; toss gently. Let the mixture stand at room temperature for at least 1 hour (this will combine the flavors of the cherries and the kirsch - this is called macerating).
Place one pie crust into a 9 or 10-inch pie pan. Spoon the cherry mixture into the pie crust. Place the second pie crust over the cherry mixture and tuck the excess pastry underneath the edges of the bottom crust. Crimp the edges with the tines of a fork. Brush the top with the beaten egg and sprinkle with the 1 tbsp. sugar. Make a few slashes in the crust with a knife for the steam to escape and bake on bottom rack of preheated oven for 15 to 20 minutes, then cover edges with a pie shield or aluminum foil strips and bake for another 20 to 25 minutes or until the top is a golden brown and juices from the pie are bubbling. Cool pie on wire rack and serve warm or at room temperature topped with whipped cream or a scoop of vanilla ice cream.
Makes 6-8 servings.
Storing Fruit Pies
Keep cooked pie at room temperature for up to 24 hours. Cover with foil or plastic or place in an airtight container. For longer storing, keep the pie refrigerated, or freeze it in an airtight container for up to four months. (Be sure to label it with the date.)
Photograph taken by Diana Baker Woodall© 2004
Date: May 15, 2004