I always make it using this Classic Pie Crust recipe (double-crust, of course).
Ingredients:
6 cups pitted cherries (I always use jars of pitted sour cherries in syrup, drained)
1 Tbsp. lemon juice
1 cup sugar
5 Tbsp. corn starch
1/2 tsp. cinnamon
1 Tbsp. cold butter, diced (to dot on top)
Double Pie Crust (see link above for my favorite)
Directions:
*Keep pie crust dough balls refrigerated while making filling to make rolling out easier*
1. Whisk together the sugar, cornstarch, and cinnamon.
2. Drain cherries and mix with the lemon juice in large bowl.
3. Sprinkle sugar/cornstarch mixture over cherries and stir until everything is juicy.
4. Roll out your bottom crust and transfer to a deep dish pie pan. Pour the juicy cherry filling mixture into the crust.
5. Dot the filling with little cubes of cold butter; don't mix them in!
6. Cut top crust however you'd like and place on top of filling. (I have done lattice and full top crust, and both worked. I like lattice best, and it's not as hard as it seems!) Seal and crimp edges.
7. Spread softened butter all over top crust, and sprinkle with a generous amount of sugar.
8. Now, while your oven preheats, put the whole, unbaked pie in the freezer for 5-7 minutes! This helps the edges not to burn in the oven.
9. Bake in the lower third of the oven at 425 degrees F for 25 minutes. Then, reduce oven temp. to 350 degrees F, and bake for an additional 30-35 mins. You're looking for a perfectly golden crust and bubbling filling.
Let cool for at least 30 minutes and serve with vanilla ice cream!!! :)
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