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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. In a medium bowl, combine cherries, sugar, flour, cornstarch, lemon juice, and zest.

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  • On a lightly floured surface, roll one disk of dough into a 12-inch round, about 1/8-inch thick. Fit into a 9-inch glass pie plate. Pour in cherry filling. Roll second disk of dough into a 12-inch round. Cut the dough into 3/4- to 1-inch strips and lay over filling, creating a lattice. Trim edges to 1-inch, and seal by crimping edges with thumb and forefinger. Place on a parchment-lined baking sheet.

  • In a small bowl, whisk together egg and cream. Brush over top of pie. Bake for 10 minutes. Reduce temperature to 400 degrees and bake until golden brown, and juices are bubbling, 40 to 50 minutes more. Remove from oven, and let cool for at least 2 hours before serving.

Reviews (2)

15 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
04/18/2010
My parents have a sour cherry tree in their backyard so last timed it produced I went out and picked as much as I could. My Mom's recipe was good but when I made this and brought it to her she dropped her jaw and wanted the recipe. This one is going in the family cookbook for many years SO GOOD. Thanks!
Rating: Unrated
02/18/2009
I made this pie filling last year and canned it in quart jars. I just made a deep dish with 1 1/2 jars, and my mom's homemade vinegar crust recipe, and I have to tell you this is one of the best cherry pies that I have ever tasted, my mother in law took it to work with her and one of her coworkers just offered to buy a quart from me. I am entering it at the fair this year for the cherry contest. It is perfect it is not to sweet, not to tart and you can actually taste the cherries.