Sour Cherry Pie

My friend Carol was kind enough to bring me some delicious sour cherries from Door County; it seems impossible to find them around here so it was quite a treat to have a real cherry pie.

Double Pie Crust (store bought or homemade)

For the filling:
1 cup sugar
1 T lemon zest
3 T cornstarch
3 lb pitted sour cherries (I love this cherry pitter)
1 egg beaten with 1 t water for egg wash

 Roll out the dough to fit the pie pan and let that rest in the fridge for about 1 hour. Preheat oven to 425º. Mix the filling ingredients and load into the pie pan. Roll out the other disc of dough and either do a lattice top or a regular top with a couple of cutouts to vent steam. Brush with the egg wash---you can put coarse sugar over the top if you like. Chill the assembled pie for about 30 minutes to relax the gluten. Place the pie on a foil or parchment lined rimmed baking sheet (it will overflow) and bake on the lowest rack (preferably on a preheated pizza stone) for 30 minutes; cover the edges with a pie guard (or foil ring if you live in the middle ages). Lower the oven to 350º and bake for another 50-60 minutes until filling is bubbling. If the top crust is getting too brown, you can tent it loosely with foil. Let cool at least 4 hours before cutting into the pie... it is best eaten the same day.