Steps:

• De-pitting cherries! What a task, the best way way that I have identified, and please let me know if there is a better way, is to use a chop stick. Remove the stem and then put the end of the chop stick in the hole and push the pit out the other end.
• Mix it up! Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.

• Assembly! Fold all edges in, making sure you don’t fold too tight or rip the crust. If you do rip the crust it would be best to try to patch it or even trim a little off the edge and place it over the hole. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.

• Bake it! Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

INGREDIENTS  

• 3.5 Cups Fresh Cherries, Pitted
• ¾ Cup Sugar
• ¼ Cup Corn Starch
• ½ Lemon, Juiced
• 2 Premade Pie Crusts
• 1 Egg

INSTRUCTIONS 

• Preheat oven to 400°F
• Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
• Fold all edges in, making sure you don’t fold too tight or rip the crust.
• Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
• Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

View other desserts here!