Author Notes: I wanted to try out a new pie dough recipe today so I grabbed a bag of cherries at the supermarket. I pitted all of them before looking for a pie filling recipe; I didn’t know that cherry pie is usually made with sour cherries, not sweet! So I did a little research and came up with this, that’s where the “contrary” part comes in. I use an extra large pie dish that was my grandmother’s but I am pretty sure this quantity can be stuffed into a standard 9″ dish… Also I wanted to name the pie “Cherry , Cherry, Quite Cointreau-ey” i.e. ‘how does your garden grow? … with silver bells and cockle shells…’
By pre-cooking the juices this pie is not at all runny. If you like free-flowing juice you can skip steps 1 thru 3 and just whisk all ingredients [except the cherries and the dough] in a large bowl before adding the pitted cherries. —Sadassa_Ulna
pounds sweet cherries, about 4 cups after pitting
cup white sugar
cup Cointreau or limoncello
tablespoons lemon juice
tablespoons corn starch
batch favorite double-pie-crust dough
large pie baking dish
- Dump pitted cherries into a large bowl. Pour sugar and Cointreau over top. Let sit an hour or so to get juices out of the fruit.
- Strain juice of cherries into a sauce pan; add lemon juice, salt and corn starch. Whisk until blended and set on burner at low temperature. Stir until thickened and allow to cool a little.
- Pour glaze over cherries and stir to coat.
- Heat oven to 450 degrees F.
- Line pie dish with a little more than half the pie dough. Add coated cherries and use a spatula to get all the glaze out of the bowl.
- Use remaining pie dough to make favorite top crust. Make sure it has slits for steam to escape.
- Slide into oven and drop oven temperature to 375 degrees F. Bake 50-60 minutes.
- Make an aluminum foil ring to cover edges of pie to avoid over-browning if desired. Allow to cool before cutting.
- Serve with sweetened sour cream ( or ice cream, whipped cream, etc.)