Sour Cherry Pie

from ButterYum

makes one 9-inch lattice-topped pie

Ingredients

• double crust recipe (here)

• 2 pounds sour cherries, stemmed and pitted (fresh or frozen)

• 1/3 cup tapioca starch

• 1 cup granulated sugar

• juice and zest of 1 lemon

• 1/2 teaspoon fine salt

• optional egg wash and turbinado sugar for the crust

Directions

1. Preheat oven to 400F and place rack in center position.

2. Roll bottom crust and place in glass or ceramic pie plate.

3. In a medium mixing bowl, stir together the cherries, tapioca, sugar, lemon juice, lemon zest, and salt; pour into prepared pie plate.

4. Roll top crust and cut into 1/2-inch thick strips, place on pie filling, weaving to form a lattice crust (as shown); trim excess crust from pie plate.

5. Place pie plate on half sheet pan and brush top crust with beaten egg wash (whole egg and 1 tablespoon of water) or cream; sprinkle with turbinado sugar.

6. Bake pie for 60-75 minutes, or until the filling bubbles; cover edges of pie with foil if it starts to get too brown.