Cherry Pie

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Cut decorative slits in the top crust of the pie to reveal the gem-like fruits beneath.

INGREDIENTS
1 cup all-purpose flour
3 tablespoons dark brown sugar
1/4 teaspoon salt
7 tablespoons unsalted butter
3 tablespoons ice water
1 pound sour or sweet cherries (about 3 cups), pitted
3 tablespoons sugar (2/3 cup if using sour cherries)
2 tablespoons cornstarch
1 tablespoon lemon juice
2 teaspoons lemon zest

PREPARATION
1. Make the dough: Combine flour, brown sugar, and 1/8 teaspoon salt in a large bowl. Cut in 6 tablespoons of the butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add water 1 tablespoon at a time; mix until just combined. Pat the dough into a 5- by 6-inch rectangle, cover tightly with plastic wrap, and chill for at least 30 minutes.

2. Prepare the pies: Preheat oven to 350°F. Melt the remaining butter and set aside. Combine the cherries, sugar, cornstarch, lemon juice, lemon zest, melted butter, and remaining 1/8 teaspoon salt and set aside. Divide the dough into 4 equal pieces, roll each piece to an 1/8-inch thickness, and fit two of the rolled-out pieces into two 4-inch pie plates. Fill each with half the cherry mixture, drape the remaining two pieces of dough over the pies, and crimp the edges to seal. Cut slits into the tops of the pies and bake until golden.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 508
Total Fat: 21 g
Saturated Fat: g
Cholesterol: 54 mg
Sodium: 143 mg
Carbohydrates: 79 g
Fiber: 3 g
Protein: 5 g

Originally published in Country Living.

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