Tart Cherry Pie
Tart cherries (a.k.a. "pie cherries") like Montmorrecy are a must for a good pie. They tend to be too sour to enjoy on their own, but are magic when used in baking.
Yield: 8 Servings Ready in moments
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Tart Cherry Pie Preparation
Pre-heat oven to 425 degrees.
Roll the dough to a 13" circle and then place it into a 9" pie pan. Roll the remaining dough into a 12" circle between two sheets of wax paper for the top. Refrigerate both.
Combine other ingredients and let stand 15 minutes. Pour the mixture into the bottom crust and put a few pats of butter on top to protect the top crust.
Brush the putter edge of the bottom crust with water and then lay on the upper crust. Pinch edges to crimp together. Cut in a few steam vents.
Bake for 30 minutes then reduce heat to 350. Bake for another 30 minutes. During the second stage, juices may bubble up so a cookie sheet beneath the pie is caution well-exercised.
Cool completely before serving.
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