Email Recipe

Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds



Easy Cherry Pie

Serves 10


2 refrigerated pie crusts
Flour, (for rolling and work surface)
2 lb red cherries, (any variety, pitted and halved)
2 tablespoons fresh lemon juice
1/2 cup sugar, (more for topping)
2 tablespoons cornstarch
1 egg yolk
1 tablespoon water


  1. Preheat oven to 400° F. Combine water and egg yolk in a small bowl to create egg wash. Set aside.
  2. Place a piece of parchment paper on a work surface, then flour.
  3. Place 1 pie crust on floured parchment paper and roll out to a 14-inch circle. Transfer crust to pie plate. Gently mold into the bottom and sides of the pie plate without stretching. Trim dough, leave a 1-inch overhang around pie plate.
  4. Combine cherries, lemon juice, sugar and cornstarch in a mixing bowl. Gently toss until cherries are coated. Spoon into prepared bottom crust.
  5. Flour another piece of parchment paper then roll out second pie crust to a 14-inch circle. Cut dough into eight 1 1/2 wide strips. Discard shorter strips. Weave strips over filling to make a lattice. Trim strips so that they hang over the rim of the pie plate by 1-inch. Tuck strips under rim and press to seal. Crimp all around the edge of the dough with a fork.
  6. Brush lattice topping with egg wash then sprinkle with sugar.
  7. Place pie on a baking sheet. Bake for 50-60 minutes.
  8. Transfer pie to a wire rack and let cool for at least 3 hours.
Cuisine: American
Holiday: 4th of July
Season: Summer