What’s more American than a homemade cherry pie? It’s truly the ideal dessert for your summer potluck.
Makes 1 (9-inch) pie
- 3 pounds pitted fresh cherries
- ¼ cup almond liqueur
- ¼ cup granulated sugar
- ¼ cup cornstarch
- 3 tablespoons fresh lemon juice
- ¼ teaspoon salt
- 1 (14.1-ounce) package refrigerated piecrusts
- 2 tablespoons heavy whipping cream
- 2 tablespoons turbinado sugar
- Preheat oven to 375°.
- In a large saucepan, cook cherries, liqueur, and granulated sugar over medium heat, stirring occasionally, for 5 minutes. In a small bowl, stir together cornstarch, lemon juice, and salt until smooth; stir cornstarch mixture into cherry mixture. Cook, stirring frequently, until mixture is very thick, 3 to 4 minutes. Remove from heat.
- On a lightly floured surface, roll pie crust to a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Pour cherry mixture into prepared crust.
- Unroll remaining piecrust onto a lightly floured surface. Using a pastry wheel or knife, cut into 1-inch-wide strips. Weave strips in a lattice onto cherry mixture. Trim pastry strips even with pie plate, and press edges of crusts together. Fold edges under, and crimp as desired. Brush lattice with cream, and sprinkle with turbinado sugar.
- Bake until filling is hot and bubbly and crust is browned, 20 to 25 minutes. Let cool for at least 1 hour before serving.
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