Homemade Cherry Pie

Cherry pie tastes like the holidays AND warm weather! Made with a flaky crust and perfectly sweet cherries that have been baked and softened, this homemade cherry pie is so pretty (and tasty) it could be in a magazine!
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PRINTABLE RECIPE: https://thestayathomechef.com/cherry-pie/



Ingredients

2 prepared pie crusts

Filling:
4 cups sweet cherries fresh, pitted
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch salt

Finish:
1 egg lightly beaten
1 tablespoon sugar

Instructions

Cherry Filling:
1 In a large mixing bowl, toss together cherries and 1 cup sugar. Add cornstarch, lemon juice, cinnamon, nutmeg and salt and mix to combine. Place in refrigerator for atleast 30 minutes to chill.

Pie Crust Preparation and Assembly:
1 Preheat oven to 425 degrees Fahrenheit.

2 Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the cherry filling into the pie shell leaving behind any excess juices.

3 Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.

4 Prepare your lattice crust by rolling the remaining half of the dough into a 13x10" rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Chill if needed.

5 Lay 4 of the lattice strips on top of the cherry mixture, giving even spacing between.

6 Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife.

7 Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.

8 Brush crust with the beaten egg and sprinkle with sugar.

9 Bake in the preheated oven for 25 minutes and then reduce the temperature to 375 degrees and cook 30-35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.


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