Ingredients
Scale
- 4 cups sweet cherries (pitted, frozen or fresh)
- ¾ cup sugar (adjust to 1 cup for tart cherries)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Double pie crust (bottom and lattice top)
Instructions
- Thaw frozen cherries if using.
- In a saucepan over medium heat, cook cherries until juicy and simmering, stirring often. Remove from heat.
- Mix sugar and cornstarch in a bowl, then add lemon juice. Stir this mixture into the hot cherries until well combined.
- Return the pan to low heat, simmer again, and cook for 2 minutes, stirring constantly, until thickened. Let cool completely.
- Pour filling into your bottom pie crust, top with lattice crust, and crimp the edges.
- Bake on a baking sheet at 400°F (200°C) for 20 minutes.
- Reduce heat to 375°F (190°C) and bake for another 30-35 minutes, or until golden brown and bubbly.
- Let cool completely before serving.
- Category: Desserts
- Cuisine: North American
Nutrition
- Serving Size: 6
- Calories: 342kcal
- Sugar: 47g
- Sodium: 121mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 3g