- 4 Cups fresh or frozen tart cherries, pitted
- 1 1/2 Cup granulated sugar
- 4 Tablespoons cornstarch
- 1/4 Teaspoon vanilla extract
- Pie crust, enough for top and bottom crust
- 1 1/2 Teaspoon butter
- 1 Tablespoon granulated sugar
Preheat oven to 375 degrees.
Place the cherries in a medium saucepan and place over medium heat and cover. After the cherries begin to lose their juice, about 5 minutes, remove from the heat.
In a small bowl, mix together the sugar and cornstarch. Pour the sugar mixture into the hot cherries and mix well. Add the vanilla extract and mix to combine. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water; too thin, add a little more cornstarch.
Use your favorite pie dough recipe to preapre your crust. Divide the dough in half and on a lightly floured surface, roll out each piece large enough to fit into an 8 to 9-inch pan. Line the pan with one of the dough pieces, fitting it to the pan, leaving the sides long.
Pour the cooled cherry mixture into the crust. Dot all over with the butter. Place top crust on and pinch together with the bottom crust. Trim and flute the edges. Make a slit in the middle of the crust for steam to escape. Sprinkle with the sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.