Nothing compares to fresh cherry pie. This Washington Cherry Pie is simple and classic, sure to become a staple on your summer to-do list. This pie uses the recipe for Our Favorite Piecrust.
Washington Cherry Pie with Vanilla Bean
Makes 1 (9-inch) pie
- 5 to 6 cups fresh sweet cherries, pitted
- ⅔ cup (133 grams) granulated sugar
- ½ cup water
- ¼ cup (32 grams) cornstarch
- 2 tablespoons fresh lemon juice
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- Our Favorite Piecrust
- 1 large egg, lightly beaten
- 2 tablespoons (24 grams) turbinado sugar
- In a medium saucepan, combine cherries, granulated sugar, ½ cup water, cornstarch, lemon juice, and vanilla bean seeds over medium-high heat. Stir gently to combine. Bring to a boil, and reduce heat to low. Cook until thickened, stirring frequently, being careful not to crush cherries, about 10 minutes. Remove from heat, and let cool.
- Preheat oven to 375°F.
- On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ -inch beyond edge of plate. Spoon cherry filling into dough.
- On a lightly floured surface, roll remaining dough into a 12-inch circle. Cut dough into strips of varying widths. Place dough strips on pie in a lattice design. Trim dough strips, fold edges under, and crimp as desired. Brush dough with beaten egg, and sprinkle with turbinado sugar. Place pie on a baking sheet.
- Bake until golden brown and bubbly, 40 to 50 minutes. Let cool for at least 2 hours before slicing.