Ingredients
– 2 cups fresh or frozen cherries, pitted
– 1 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1 pre-made pie crust (or homemade if you prefer)
– 1 egg (for egg wash)
– A pinch of salt
– Optional: powdered sugar for dusting
Equipment Needed
– Rolling pin (if you’re making your own crust)
– Mixing bowl
– Saucepan
– Baking sheet
– Parchment paper
– Pastry brush
– Knife or pastry cutter
Step-by-Step Instructions
To start, if you’re using frozen cherries, make sure they are adequately thawed and drained, so your filling isn’t watery. In a medium saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Stir everything gently until it’s well mixed and the mixture starts to bubble, which should take about 5-8 minutes. It’s hard not to steal a taste at this point! The smell will be delightful. Once thickened, remove it from the heat and let it cool completely. (See the next page below to continue steps…)