Ingredients
Scale
- 1 ½ cups of fresh pitted cherries
- 1 cup of freshly squeezed lemon juice
- 1 cup of granulated sugar
- 1 tablespoon lemon zest
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 1 prepared pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Prepare your ingredients by washing cherries, removing pits, and zesting lemons.
- In a mixing bowl, combine cherries, lemon juice, lemon zest, sugar, and cornstarch. Mix well and let sit to meld flavors.
- Roll out the pie crust, place it in a dish, and pour in the cherry-lemon mixture. Dot with butter and optionally create a lattice crust.
- Preheat oven to 375°F (190°C), brush top crust with egg wash, and bake for 45-50 minutes until bubbly and golden.
Notes
- Store leftover pie in the refrigerator for up to 3-4 days covered with plastic wrap.
- Freeze well-wrapped pie for longer storage to prevent freezer burn.
- For a variation, try adding almond extract or substituting different fruits like raspberries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg