Hurry, you're running out of time. If you haven't taken advantage of the season's cherries you better do so soon before they're no longer at the markets. Once you have a bag, immediately go home and make this cherry pie. Seriously, it's the best cherry pie you'll ever have. A hint of vanilla enhances the sweetness of the berries. As the pie bakes, the miniature stone fruits turn a dark color and release their juices — the sugar caramelizing. It's absolutely divine, pie heaven. Take care when pitting the cherries, the juice gets everywhere and it stains easily. To impress your family with this all-American Summer favorite, read more.
From Bon Appétit Ingredients pie crust Directions Make this pie several hours in advance to allow plenty of time to cool. The filling will set and it will be easier to slice. Serves 8-10.
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream
From Bon Appétit
Make this pie several hours in advance to allow plenty of time to cool. The filling will set and it will be easier to slice.