- 3 lb. sour cherries
- 1 1/2 c. sugar + extra for sprinkling on the crust
- 1 Tbsp. amaretto liquor
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt (1/8 tsp. if fine salt)
- Zest of 1/2 a lemon
- 3 Tbsp. corn starch
- 4 flat pie crusts
- 9" pie pan x2
- 1 egg
Prepare the filling
- Rinse cherries 2-3 times, removing any debris that rises to the top. Drain well.
- Pit cherries (see notes).
- Add sugar and let macerate for 15-30 minutes until very liquidy.
- Drain juices into a pan and add amaretto and vanilla.
- Boil down juices over medium-low (4) heat for 15-20 minutes, until liquid has reduced to ~1/2 c. Remove from heat.
- Take a few tablespoons of the liquid from the pot and mix with cornstarch until completely smooth.
- Add liquid back to cherries, along with lemon zest, salt, and cornstarch mixture. Allow to cool for at least 5-10 minutes before adding to filling.
(while cherries are macerating would be a good time to prepare the crust)
Prepare the crust
- Press one circle filling into each pie plate and refrigerate. Lay the top crusts flat on a cookie sheet and put in the refrigerator, also.
- Preheat oven to 425.
Bake the pie
- Add half the filling to each of the prepared bottom crusts, then top with flat crusts.
- Seal crust edges then fold over and crimp. Brush with egg wash and cut slits in the top in desired design.
- Bake at 425 for 15 minutes, turning halfway through, then reduce heat to 375. Bake for another 30 minutes, or until crust is golden brown and filling is bubbling.
Cherries can be pitted using metal straws and pushing the pits out, but I found it easiest to flip the cherries over and pop the pit out of the top opening.
Allow to cool at least 6 hours before serving. Best if allowed to cool then refrigerated overnight to allow filling to fully set.