Ti's the season for baking and indulgence. Therefor, I am sharing my most favorite recipe for cherry pie.
If you are a cherry lover who enjoys the sweetness of a cherry as well as a the tart taste of cranberries, then this pie is for you.
- Pastry for double-crust pie (9 inches)
- 2 cups fresh or frozen cranberries, thawed
- 3/4 cup plus 2 teaspoons sugar, divided
- 2 tablespoons cornstarch
- 1 can (21 ounces) cherry pie filling
- large egg white
- 1 teaspoon water
- Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust.
- Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar.
- Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly.
- Cool on a wire rack.
- Serve!
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