Classic Cherry Pie: A Sweet and Tart Dessert Favorite
Roll out a pie crust and place it in a 9-inch pie dish.
In a bowl, mix 4 cups of pitted cherries, 3/4 cup of granulated sugar, 1/4 cup of cornstarch, 1 tablespoon of lemon juice, and a pinch of salt.
Pour the cherry filling into the prepared pie crust.
Dot the filling with 2 tablespoons of butter, cut into small pieces.
Roll out another pie crust and place it over the filling.
Trim and crimp the edges, then cut slits in the top crust for venting.
Brush the crust with milk and sprinkle with sugar.
Bake at 400°F (200°C) for 45-50 minutes until the crust is golden brown and the filling is bubbly.
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