SOUR CHERRY PIE 

Who says you can't make pie on a weeknight?
This simple pie is low on effort and big on flavor!

 

INGREDIENTS:
pie crust (or make your own)
1 quart sour cherries
3/4 cup granulated sugar + a little for sprinkling
1/4 cup cornstarch
zest of one lemon
pinch of salt
2 ish tablespoons butter
1 egg

LET'S MAKE A PIE!

1. PREHEAT the oven to 375
2. PREP THE CHERRIES: This was arguably the most arduous part of my pie making. If you have a cherry pitter, break it out! If, like me, you don't ... grab a small knife, a good podcast, and pop those pits out. It's worth the effort in the end!
3. MAKE THE FILLING: Combine pitted cherries, 3/4 cup sugar, 1/4 cup cornstarch, pinch of salt, and the zest of one lemon in a bowl. Give a good mix to combine well. If you feel compelled to add other seasonings to your filling - I support you! A little vanilla, some warm spices, who knows what you might discover! Once mixed, pop that filling in the fridge. 
4. PREP YOUR CRUST: I do on occasion (Thanksgiving) like to make my own pie crust, but for weeknight pie, an easier route can be just as rewarding. If you want to make your own, go for it! If you, like me, opt to buy a frozen crust, just be sure to sit it out on the counter to thaw. Shouldn't take more than a few minutes in these scorching summer temps. We'll use one half of the crust to line the pie plate and then the other for the top of the pie.
5. ASSEMBLY: Once the pie plate is lined, grab your filling and pop it into the pie plate on top of your bottom crust. We'll dollop a few dabs of butter on top of the fruit filling. Time for the top crust! I made a lattice by simply cutting the other crust into strips and weaving them over top of my pie. You could also simply put the top crust on top and cut an air hole. You could really get creative here and cut out some cool shapes, or keep it simple.
6. ASSEMBLY PART 2: Once fully assembled whisk up your single egg and brush it over the exposed top crust. Sprinkle a bit of granulated sugar on top of egg wash.
7. FREEZE: Pop the assembled pie in the freezer for 15-20mins to chill before baking
8. BAKE: It's time! Pop that pie in the oven on top of a baking sheet. As you can see from my photos, mine got a bit explosive so this just eases your clean up. I baked my pie about 1hr 15mins, yours may need a bit more or a bit less than mine so keep an eye on it.
9. CHILL AND ENJOY: When its done, let the pie cool a bit (always the hardest part of baking for me) slice and enjoy. This would be awesome with a little whipped cream or vanilla ice cream.

TIPS AND TRICKS:
Didn't use your entire egg for egg washing the pie? No need to waste it! Scramble it up for a quick dinner while you await dessert.