- Portion size 8 servings
- 6 cups pitted tart cherries
- 1 1/2 cup sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Pastry for 10-inch double-crust pie
- 1 egg beaten
- 1 teaspoon sugar
Preheat oven to 450°F (230°C).
Place cherries in large bowl. Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir gently.
On lightly floured surface, roll out half of the pastry and fit into 10-inch (23 cm) pie plate; pour in cherry filling. Roll out remaining pastry; cut into 1-inch (2.5 cm) wide strips. Weave strips about 1/2-inch (1 cm) apart over filling to form lattice top.
Trim pastry to 1/2-inch (1 cm) overhang. Brush some egg under each strip where it meets bottom pastry edge; press to seal. Fold both edges under and crimp. Brush lattice with egg; sprinkle pie with sugar.
Bake on baking sheet in bottom third of oven for 15 minutes. Reduce heat to 375°F (190°C); bake for 65 to 70 minutes or until pastry is golden and filling is bubbly and thickened. Let cool completely on rack.