Door County, Wisconsin is known for cherries. We went there this past summer just before the tart ones were in season. There were only sweet ones or sweet-tart ones. I picked a bucket of the sweet-tart ones–for the life of us, no one remembers the name of them.
And so we made pie! And jam, of course. This pie recipe is based off of one I found on the Food Network website.
2015 Cherry Pie
Yield: 1 Pie
1 recipe Favorite Pie Crust (top and bottom crust)
4 c. Semi-Sweet Cherries
3/4 c. Sugar + 1 T. to sprinkle
1/4 c. Cornstarch
1 1/2 T. Butter
Place cherries in a medium pot and heat until juices come out of the cherries. Mix together the 3/4 c. sugar and cornstarch, then add to the pot. Stir together, and cook over low heat until thickened, stirring often. Remove from heat and let cool.
Roll out both pie crusts. Place the bottom crust in a 9-inch pie pan, and add cherry filling. Cut the top crust into strips and form a lattice pattern over the top, and crimp the edges of the top and bottom crusts together. Dot the top with butter, sprinkle with sugar. Bake in a 375 degree oven for about 50 minutes.