Bing Cherry Pie
Dark, decadent and absolutely delicious, this Bing Cherry Pie can’t be beat! Served à la mode, this is a sweet treat to enjoy this summer…
Ingredients
- 5 cups Bing cherries, washed, stems removed, pitted and halved
- 2 tbsp. Cherry brandy (substitute Cherry Simple Syrup *see footnote)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 pinch ground Himalayan sea salt
- 2 9-inch pie crusts see Recipe
- 1 tbsp. cold butter, cut into small pieces
- 1 egg wash (1 egg mixed with 1 tbsp. milk)
Directions
- Preheat oven to 400ºF
- In a large bowl, add prepared cherries and pour in Cherry brandy (substitute Cherry Simple Syrup) let it sit for 15 minutes.
- Add, sugar, cornstarch, lemon juice and salt; stir to combine and coat the cherries.
- Using a slotted spoon, add the mixture to a 9-inch pie shell, trying to keep all the liquid behind; set aside.
- Pour the liquid into a small saucepan and bring to a simmer over medium heat. Cook until the sauce thickens, about 5 minutes. Remove from the heat and let it cool off for 5 minutes.
- Pour the sauce over the cherries, dot the filling with butter and place another pie dough on top. Crimp the edges and brush egg wash all over. Make a few vents to allow the steam to escape.
- Transfer pie on a baking sheet lined with a silicone mat and place a crust shield.
- Transfer to the preheated oven and bake for 20 minutes. Decrease the heat to 375ºF and bake for an additional 30 minutes.
- Remove from the heat and let the pie cool on a wire rack before serving.
Notes
Footnote: Click on the link to get my Cherry Simple Syrup recipe... https://clubfoody.com/tips-tricks/cherry-simple-syrup/