Classic Cherry Pie
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 1 (nine-inch) pie
- 2 pounds cherries pitted and halved
- 1/4 cup tapioca starch or 3 tablespoons corn starch
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat the oven to 400 degrees F. In a medium bowl, mix cherries, tapioca starch, white sugar and brown sugar, cinnamon and salt.
Per the instructions above, add the filling to the pie crust. Crimp the edges, brush the edges with egg wash and transfer to a baking sheet. I like using a baking sheet because sometimes pies bubble over and I find it easier for transporting to and from the oven. Bake for 20 to 30 minutes, checking on it periodically.
Turn the oven down to 350 degrees F and bake for an additional 30 minutes, until the edges are golden brown and the cherries are bubbling. If at any time the edges get too browned, use a sheet of foil to cover any part of the crust (this will shield it from getting darker).
Allow to cool for 2 to 3 hours for neat slices. For loosey-goosey warm pie, serve right away.