Nothing says summer quite like a pie made with ripe, sweet cherries. And with our Americana crust cutter, you can turn out a pretty pie with a flag-shaped lattice top in a matter of minutes.
- 2 rolled-out rounds basic pie dough
- 8 cups fresh cherries, pitted (about 3 lb./1.5 kg unpitted)
- 1 cup (8 oz./250 g) granulated sugar
- 1/4 cup (1 oz./30 g) cornstarch
- 2 Tbs. peeled and grated fresh ginger
- 1/2 tsp. ground ginger
- 1 tsp. vanilla extract
- Grated zest and juice of 1 lemon
- Pinch of salt
- 1 egg beaten with 1 tsp. water
- Turbinado sugar
Fit 1 dough round into a 9-inch (23-cm) pie dish. Trim the edges, leaving a 3/4-inch (2-cm) overhang.
In a bowl, stir together the cherries, granulated sugar, cornstarch, fresh and ground ginger, vanilla, lemon zest and juice and salt. Pour the filling into the pie shell.
Using a piecrust cutter according to the manufacturer’s instructions, cut out the top crust using the second dough round. Place the top crust on the pie, trim the edges, and fold the edges of the top round under the bottom round and press together to seal. Brush the crust with the egg wash and sprinkle with turbinado sugar.
Refrigerate the pie for 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 400°F (200°C).
Place the pie dish on a baking sheet and bake until the crust is golden and the filling is bubbling, 45 to 55 minutes. Transfer to a wire rack and let cool at least 2 hours before serving. Serves 8.
Williams Sonoma Test Kitchen