Penelope's Recipe Box

Nothing says, “I love you” (I’m pretty sure, almost definitely) like this scrumptious, luscious, deeply red, tart and tangy - but not so much that it causes you to make a funny face that might accidentally get captured on the other person’s cell phone because you never knew they were a practical joker because yuk, no one likes one of those - Deep Dish Sour Cherry Pie. The only puckers this pie will capture will be the ones you wanted in the first place. Penelope’s Ultimate Pie Crust Lattice Crust for a double crust pie

The Filling

1. 6 cups fresh sour cherries, stemmed and pitted
2. 1¼ cups plus 3 tbs sugar
3. ¼ cup cornstarch
4. 2 tsp fresh lemon juice
5. grated zest of 1 lemon
6. 2 tbs cold, unsalted butter cut into bits
7. 1 cup milk or light cream
8. 1 tbs sugar

Put the cherries in a large bowl

In a small bowl, mix the sugar and cornstarch

Stir the mixture into the fruit

Stir in the lemon juice and zest, set aside for 10 minutes

Preheat the oven to 400°

Turn the filling into the prepared bottom crust

Dot the filling with butter

Make the lattice crust for the top

Combine the milk or cream and the tablespoon of sugar

Brush the top of the lattice crust

Bake for 30 minutes at 400° then reduce the heat to 375° and bake for another 35 to 4o minutes, until the top is golden brown and the juices are bubbling thickly

Let cool on a wire rack for at least 2 hours