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Four cups fresh, sour cherries
1 cup granulated sugar
1/3 cup cornstarch
2 tbsp. butter
2 tbsp. lemon juice
Red food coloring, optional
½ tsp. ground cinnamon
Your favorite store-bought pie crust pastry
1 large egg white, beaten
Granulated sugar, for sprinkling on top
Pit and halve the cherries. Add them to a mixing bowl with the sugar, cornstarch, and lemon juice and toss to combine. Set aside while you prepare the pie crust.
Preheat oven to 400°F. Use a 9” deep-dish pie pan.
Gently place pie crust dough in the bottom of the 9” deep-dish pie dish. Spoon the cherry filling into the unbaked crust and sprinkle cinnamon over the filling.
Place top crust on and flute the edge of the pie by crimping the edges of the top and bottom crusts together. Make a slit in the middle of the crust for steam to escape
Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.
Bake at 400°F for 40-45 minutes. Check after approx. 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown. Remove the tinfoil about 5 minutes before the pie is done baking.
