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2 discs of frozen pastry
5 cups of pitted cherries
2 1/2 cups sugar
1/3 cup plus 2 tablespoons of cornstarch
1/2 teaspoon salt
zest of one lemon
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
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1st Keep
 Adetia_Swiftscale
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Comments
I was worried this pie might be too tart, but it defeinitely wasn't. Be super careful to seal the edges, and if using your cherries fresh drain them a bit more next time, it was super juicy when baking, but it all came together nicely other then making a big mess on top of the pie crust and very difficult to get out of the pie dish since the juices went all over the place. Divine with vanilla ice cream.