- 1 quart pitted sour cherries (with about 1/2 liquid that will fit into pie pan)
- 1/3 cup sugar
- 1/2 cup orange juice
- 3 Tablespoons cornstarch
Cook cherries, juice, orange juice and sugar on stove. Add cornstarch and cook until thick (approximately 5-10 minutes). Place pie crust in bottom of pie pan*. Add cooked cherry filling. Top with lattice crust. Cook @ 415 degrees for 10-15 minutes. Lower temperature to 350 degrees and cook until crust is golden and filling bubbles in the center (approximately 30 minutes). *To prepare pie and freeze for easy baking at the last minute place layer of saran wrap on bottom of pie pan prior to placing bottom crust in pan. Prepare pie as directed and place in freezer until frozen solid. Once solid wrap in aluminum foil and in an airtight plastic bag. When ready to bake place Emile Henry pie pan directly into oven. Cook on 400 for 20 minutes, reduce to 350 for remaining time.