If you’re lucky enough to have a neighbor with a sour cherry tree or can find them at a farmers market, get some and bake a pie. This glossy, bright red fruit will make you pucker up if eaten fresh but bakes into an irresistible sweet-tart juicy filling that’s the essence of summer. Note: To pit cherries, use the U-shaped end of an unfolded paper clip to scoop out the pit at the stem end. Once you have these cherries, it’s best to use them immediately; they’re highly perishable.
1 package Grand Central all-butter U-Bake Pie Dough (2 pre-rolled disks), thawed in refrigerator
1 cup granulated sugar
3 tablespoons cornstarch
6 cups whole pitted sour cherries (Montmorency cherries)
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
2 tablespoons unsalted butter, cut into small cubes
Preheat oven to 425 degrees and place lower rack in bottom position.
Place bottom crust in pie pan and fold and pinch edge to form a border.
In a large bowl, whisk together sugar and cornstarch. Add cherries, lemon juice and vanilla and stir gently to combine. Pour into prepared pie shell and dot with butter.
Cover with top crust then tuck the overhang under the bottom crust border and press down around the top to seal it. (To make a lattice top, follow these instructions.) Crimp or flute the border using your fingers or a fork. Use a paring knife to cut about 5 steam vents into the top crust. Sprinkle top with 1 tablespoon sugar if desired.
Bake on lower rack of preheated oven (place on foil-lined rimmed baking sheet to catch juices) for 15 minutes. Reduce temperature to 375 degrees and continue baking for 45 minutes, or until crust is golden brown and filling is bubbling. Cover edges with foil to prevent burning. Cool on rack at least 1 hour.
Serve with vanilla ice cream or gently sweetened whipped cream.