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Sweet cherry pie

Sweet cherry pie
Gary Friedman / Los Angeles Times

A couple of weeks ago, I was out on the road in Northern California, heading southeast from Sacramento on Highway 16 toward the foothills of the Sierra Nevada. It's a beautiful drive, and on that blistering summer day I might ... Read more

Total time: 1 1/2 hours, plus cooling time | Makes 1 (9-inch) pie
  • 3/4 cup sugar, plus extra for sprinkling over the pie
  • 1/4 cup cornstarch
  • 6 cups sweet cherries, stemmed and pitted
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur, preferably Grand Marnier
  • Prepared flaky pie crust for 1 double-crust pie
  • 1 egg

Step 1Heat the oven to 350 degrees.

Step 2In a large bowl, whisk together the three-fourths cup sugar with the cornstarch. Stir in the cherries, coating completely, then stir in the vanilla and orange liqueur until evenly combined.

Step 3Line a 9-inch pie plate with half of the pie crust. Pile in the cherries, sprinkling over the cherries any additional sugar-cornstarch mixture that did not stick to the fruit.

Step 4In a small bowl, whisk the egg to form a wash.

Step 5Prepare the top crust, adding decorative cutouts or cutting lattice strips if desired. Cover the top of the pie with the prepared top crust, sealing the edges with the egg wash and cutting vents if needed.

Step 6Brush the top of the crust with the egg wash, and sprinkle over a light coating of sugar.

Step 7Place the pie in the oven and bake until the crust is a rich golden color and the filling is bubbly and thick, about 1 hour and 15 minutes; rotate the pie halfway through for even coloring, and tent if needed to prevent over-coloring.

Step 8Cool before serving.


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