Cherry Pie

Ingredients

• Cherries: 32 oz. pitted
• Cornstarch: 1 oz
• Water: 2 oz
• Cane sugar: 4 oz
• Ground cinnamon: 0.5 tsp
• Ground ginger: 0.5 tsp
• Salt: to taste
• Premade pie crust: 1
• Egg: 1
• Granulated sugar: For dusting

Instructions

1. 1

   Make the Cherry Pie Filling: Place the cherries into a strainer over a small bowl to collect excess juice. Reserve 8 oz of the juice.

2. 2

   In a mixing bowl combine the cornstarch and water until smooth.

3. 3

   Place the reserved cherry juice into a small saucepan and bring to a boil. Add the cane sugar,while stirring. Once dissolved,add the cornstarch mixture to thicken the juices. Remove from the heat and pour over the cherries in a large mixing bowl.

4. 4

   Stir in the ground cinnamon,ground ginger,and salt. Let cool.

5. 5

   Prepare the Crust: Roll out the bottom crust,leaving a 0.5-inch overhang over the pie plate. Cover with plastic wrap and chill for 30 minutes.

6. 6

   Make the top crust using the remaining dough. Roll out the dough and transfer it to a baking sheet. Cover with plastic wrap and chill for 30 minutes.

7. 7

   Assemble the Pie: Whisk the egg with 1 tbsp water. Preheat the oven to 425°F.

8. 8

   Transfer the top crust to a cutting board and cut into 8 x 1-inch rectangular strips. Remove the bottom crust from the fridge and pour the cooled filling in.

9. 9

   Space 4 of the crust strips over the top of the pie. Weave 4 more strips through to form a lattice. Trim as needed,and fold the bottom crust edges up and over the edge of the lattice pieces. Crimp the dough edges with a fork to seal.

10. 10

    Brush the lattice gently with the egg wash and dust with granulated sugar.

11. 11

    Place the pie in the oven,bake for 20 minutes,then reduce the heat to 375°F and let bake for 30 minutes or until golden brown.

12. 12

    Let cool completely before serving.