Sweet Cherry Pie

Ingredients:

One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
2 pounds sweet cherries, pitted and halved
Seeds of 1 vanilla bean or zest of 1 lemon (your choice)
1/2 cup sugar
4 teaspoons cornstarch or tapioca starch
egg wash: 1 egg and 1 big pinch of salt, whisked together until homogenous
coarse or granulated sugar for sprinkling on top (optional)

Procedures:

1-Place the halved, pitted cherries in a bowl. Stir in the vanilla or lemon zest if using. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries
2-Toss the sugar and cornstarch mixture with the cherries until they are evenly coated
3-Pour the cherry mixture into the chilled bottom crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes
4-Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional). Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.

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