Ingredients
2lbssour cherries,(7½ cups), pitted
1½cupssugar
¼cupcornstarch
1tbspfresh lemon juice
pinch of salt
flaky pie dough
Preparation
Preheat the oven to 375 degrees F and position a rack in the lower third.
In a bowl, toss the cherries with the 1½ cups of sugar, the cornstarch, the fresh lemon juice and the salt.
Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about ⅛-inch thick
Line a 9½x1¾-inch glass pie plate with the dough.
Brush the overhang with water and spoon in the filling.
Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.
Trim the overhang to ½ inch, fold it under itself and crimp.
Lightly brush the top with water and sprinkle with sugar.
Cut a few slits for steam to escape.
Bake the pie for about 2 hours until the filling is bubbling and the crust is golden brown.
Cover the edge of the pie with foil if it begins to darken.
Let cool for 5 hours at room temperature before serving.
