Cherry Pie Recipe by Heather Jajkowski
Cooking Instructions 1 Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish. Trim the edges flush with the rim of the dish. 2 Refrigerate the dough-lined pie dish and top crust for 30 minutes. While the crust is chilling, in a bowl, toss together the sugar, arrowroot, cornstarch and salt. Add the cherries and stir gently to combine. Let stand at room temperature until the dough is chilled. 3 Position a rack in the lower third of an oven and preheat to 425°F (220°C). Pour the filling into the chilled pie shell. Place the top crust on the pie, trim the edges flush with the rim of the dish and crimp the edges to seal. Brush the top crust with the egg wash and sprinkle with sugar. 4 Bake the pie for 20 minutes, then reduce the oven temperature to 350°F (180°C). Bake until the filling bubbles and the crust is golden, 55 to 60 minutes more. Transfer the pie to a wire rack and let cool for at least 1 hour before slicing and serving. Serves 8. 1 Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish. Trim the edges flush with the rim of the dish. 1 Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish. Trim the edges flush with the rim of the dish. 2 Refrigerate the dough-lined pie dish and top crust for 30 minutes. While the crust is chilling, in a bowl, toss together the sugar, arrowroot, cornstarch and salt. Add the cherries and stir gently to combine. Let stand at room temperature until the dough is chilled. 2 Refrigerate the dough-lined pie dish and top crust for 30 minutes. While the crust is chilling, in a bowl, toss together the sugar, arrowroot, cornstarch and salt. Add the cherries and stir gently to combine. Let stand at room temperature until the dough is chilled. 3 Position a rack in the lower third of an oven and preheat to 425°F (220°C). Pour the filling into the chilled pie shell. Place the top crust on the pie, trim the edges flush with the rim of the dish and crimp the edges to seal. Brush the top crust with the egg wash and sprinkle with sugar. 3 Position a rack in the lower third of an oven and preheat to 425°F (220°C). Pour the filling into the chilled pie shell. Place the top crust on the pie, trim the edges flush with the rim of the dish and crimp the edges to seal. Brush the top crust with the egg wash and sprinkle with sugar. 4 Bake the pie for 20 minutes, then reduce the oven temperature to 350°F (180°C). Bake until the filling bubbles and the crust is golden, 55 to 60 minutes more. Transfer the pie to a wire rack and let cool for at least 1 hour before slicing and serving. Serves 8. 4 Bake the pie for 20 minutes, then reduce the oven temperature to 350°F (180°C). Bake until the filling bubbles and the crust is golden, 55 to 60 minutes more. Transfer the pie to a wire rack and let cool for at least 1 hour before slicing and serving. Serves 8. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tuscan Shrimp Ravioli Vanilla Cheesecake without Sour Cream Air fryer tuna melts Homemade Chicken Fingers Jerk chicken sliders Tuscan Shrimp Ravioli Vanilla Cheesecake without Sour Cream Air fryer tuna melts Homemade Chicken Fingers Jerk chicken sliders Qeema gravy with chicken sajji rice Anday ka halwa Tomato soup Jollof Spagetti Chakki ImLli Chutney Palak bytes with cheese falafal White Pulao Kheer Special Tofu Soboro Green Curry Qeema gravy with chicken sajji rice Anday ka halwa Tomato soup Jollof Spagetti Chakki ImLli Chutney Palak bytes with cheese falafal White Pulao Kheer Special Tofu Soboro Green Curry