Tart Montmorency cherries make the best pie, and Michigan grows most of the US crop. Learn to make cherry pie with a thick, sliceable filling and flaky crust.
Ingredients
4 to 5 cups pitted tart cherries (fresh, frozen, or canned and drained)
1 cup (200g) granulated sugar
1/4 cup (32g) cornstarch
1/4 tsp almond extract
1 tbsp lemon juice
Pinch of salt
1 tbsp butter, cubed
Double pie crust (top and bottom)
Instructions
1
Heat the oven to 400°F (204°C). Toss the cherries with sugar, cornstarch, almond extract, lemon juice, and salt.
2
Fill a bottom crust with the cherry mixture and dot with the butter.
3
Add a lattice or vented top crust, crimp the edges, and brush with egg wash.
4
Bake 20 minutes at 400°F, then lower to 375°F (190°C) and bake 35 to 40 minutes more.
5
Bake until the filling bubbles thickly in the center, not just the edges.
6
Cool completely, at least 3 hours, before slicing so the filling sets.
