Cook Time: 45 minutes
Temperature: 400°F
Ingredients
- 2 pie crusts
- 1 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp grated lemon zest
- 1/8 tsp salt
- 3 cups pitted cherries, preferably sour cherries
- 2 tbsp butter
- 1 egg beaten
Instructions
Line the Emile Henry 9″ pie dish with one of the circles, pressing it into the bottom and sides.
Preheat oven to 400F.
Stir together the sugar, flour, lemon zest and salt. Toss the cherries with the mixture and pour them into the Emile Henry 9″ pie dish.
Cut the remaining circle of dough into strips and 1/2″ wide. Decorate the top of the pie with crisscrossing strips of dough woven into a lattice pattern, pressing the ends of the strips to secure them to the rim of the crust.
Brush the egg on top of the lattice to create a nice, golden crust.
Bake the pie for 40-45 minutes. Remove from the oven and let cool slightly before slicing.
