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Preheat oven to 350 Degrees Fahrenheit. Begin by preparing the pie filling. Ina large mixing bowl, mix cherries, cornstarch, salt, and sugar together. Set the filling to the side and begin preparing the crust.
Roll out one of the pie crusts to just larger (about an inch) than the size of your pie pan. Line the pan with the rolled-out crust, pinching the pans edges into the pan.
Begin adding the cherry filling mixture into the pie crust, ensuring the filling reaches edge to edge evenly without over-filling.
To prepare the lattice top: Roll out the next pie dough the same way as the first. Starting at the center of the crust, begin slicing 1-inch-wide strips, carefully laying each one vertically over the now open-faced cherry pie. Align each strip about a half inch apart from one another. Repeat this process following the same pattern horizontally, creating the classic, crisscross pattern.
Egg wash: Beat the egg well with a whisk or fork. Carefully brush the egg wash mixture onto the lattice top. This will create a golden brown, glossy finish for the pie’s crust.
Bake in a preheated oven for 45minutes, checking occasionally. If the crust begins to brown more than desired, cover the pie with aluminum foil and bake covered for the remainder of the cook time.
Allow to rest for 15 minutes and enjoy as desired!
Pre-made crusts are very fragile at room temperature and are more likely to tear. Use caution.
Ingredients
Directions
Preheat oven to 350 Degrees Fahrenheit. Begin by preparing the pie filling. Ina large mixing bowl, mix cherries, cornstarch, salt, and sugar together. Set the filling to the side and begin preparing the crust.
Roll out one of the pie crusts to just larger (about an inch) than the size of your pie pan. Line the pan with the rolled-out crust, pinching the pans edges into the pan.
Begin adding the cherry filling mixture into the pie crust, ensuring the filling reaches edge to edge evenly without over-filling.
To prepare the lattice top: Roll out the next pie dough the same way as the first. Starting at the center of the crust, begin slicing 1-inch-wide strips, carefully laying each one vertically over the now open-faced cherry pie. Align each strip about a half inch apart from one another. Repeat this process following the same pattern horizontally, creating the classic, crisscross pattern.
Egg wash: Beat the egg well with a whisk or fork. Carefully brush the egg wash mixture onto the lattice top. This will create a golden brown, glossy finish for the pie’s crust.
Bake in a preheated oven for 45minutes, checking occasionally. If the crust begins to brown more than desired, cover the pie with aluminum foil and bake covered for the remainder of the cook time.
Allow to rest for 15 minutes and enjoy as desired!
Pre-made crusts are very fragile at room temperature and are more likely to tear. Use caution.