1box refrigerated ready-to-bake pie crustor homemade
4 1/2cupsfresh sweet cherriespitted
1teaspoonfresh lemon juice
2tablespoonsLuxardo cherry juice
1largeegg white + 1 tablespoon water
extra sugarfor sprinkling
Preheat the oven to 400 degrees. Remove the refrigerated pie crust from the refrigerator and allow to soften as directed on the box.
Meanwhile, in a large bowl, toss together the pitted cherries, sugar, lemon juice and zest, Luxardo cherry juice, and cornstarch until well coated.
Unroll one of the pie crust and place it in a 9-inch glass pie dish. Spoon the cherry mixture onto the crust and dot the top with small pats of the butter.
On a lightly floured surface, unroll the second pie crust. Using a pizza cutter, cut the dough into 10 strips. Carefully lay the strips on top of the pie, weaving them over and under to make the lattice. Trim any excess and tuck the strips under the bottom crust, pressing together to flute the edges.
In a small bowl, whisk together the egg white and water with a fork. Lightly brush the crust with the egg wash and sprinkle with sugar.
Place the pie in the oven on top of a rimmed baking sheet and bake for 20 minutes. Without opening the door, reduce the oven temperature to 375 degrees and continue baking another 30 to 35 minutes, until the crust is golden and the filling is bubbling. Cover the edges with a pie crust shield during the last 10 minutes of baking to prevent over browning.
Allow the pie to cool completely on a wire rack before serving to allow the filling to set up.
Instead of refrigerated pie crust, you can make your own pie dough ahead of time. This recipe for flaky pie crust from my Cherry Pot Pies is my favorite. You'll need to double the recipe to make enough for the bottom crust and the lattice top crust.Brush the bottom crust with a teaspoon of simple syrup (sugar water) or egg wash before adding the cherry filling to prevent it from getting soggy.Use a star-shaped cookie cutter to cut out shapes from extra pie dough to decorate the pie, if desired.