I love to use store bought pie crust or frozen pie dough – its easy and tastes good. This pie becomes sooooo easy when you do it this way.. and those amazing Rainer ( the yellow ones) cherries are abundant at this time of year. I love them and get them at Costco since we do not grow them at our little farm.
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 3 tablespoons sugar, divided
- 1 1/2 teaspoons cornstarch
- 3 1/2 cups pitted fresh Rainier cherries (about 1 1/4 pounds)
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1 1/2 tablespoons buttermilk ( remember that you can create buttermilk from regular 2% milk with a few tablespoons of white vinegar added)
- 1 tablespoon turbinado or brown sugar
1. Preheat oven to 400°.
2. Line a baking sheet with parchment paper. Unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. Combine 1 tablespoon sugar and 1 1/2 teaspoons cornstarch, stirring with a whisk. Sprinkle cornstarch mixture over dough, leaving a 2-inch border.
3. Combine the cherries, remaining 2 tablespoons granulated sugar, rind, and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border.
4. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk.
5. Sprinkle turbinado sugar over cherries and edges of dough. Bake at 400° for 25 minutes or until dough is browned and juices are bubbly.
6. Remove from oven; cool on pan at least 20 minutes before serving.
Adapted from Ann Taylor Pittman, and my favorite magazine given to me by my God-Daughter Shana – thank you Shana! Cooking Light JULY 2012