Description
This is a tart, yet sweet, pie I make with sour Montmorency cherries found on a tree in my yard. I recommend using Trader Joe’s French Pastry pie crust, and a woven top really shows off the cherries. It turns out perfect every time! Serve plain or with a scoop of vanilla ice cream.
Ingredients
- 1 (9 inch) prepared double-crust pie pastry
- 4 cups pitted sour cherries
- ⅔ cup white sugar
- 2 tablespoons all-purpose flour
- 1 orange, zested and juiced
- ½ teaspoon ground cinnamon
- 2 tablespoons butter
- 1 egg white
- 1 teaspoon milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
- Combine cherries
- sugar
- flour
- orange zest
- orange juice
- and cinnamon in a medium bowl.
- Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole
- being sure to cut a few slits in the top to allow steam to escape.
- Mix egg white and milk together in a small bowl and brush over the top of the pie.
- Bake in the preheated oven until the top has a golden brown sheen
- 40 to 50 minutes. Let cool thoroughly before serving.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8