|1 • recipe pie crust dough • chilled|
|2 lb • Cherries • pitted and halved|
|1/2 cup • Sugar|
|2 tbsp • Cornstarch|
|3 tbsp • Fresh lime juice|
|• All-purpose flour • for rolling|
|1 • Egg yolk, beaten with a splash of water|
Heat oven to 425 degrees.
In a large bowl, gently mix together the cherries, sugar, cornstarch and lime juice.
On a floured surface, roll out half of the chilled pie dough into a 13-inch round. Place in the bottom of your pie plate.
Pour in the cherry mixture.
Roll out the other half of the pie crust dough into an 11-inch round and place on top of the pie. Crimp the bottom and top crusts together to seal. Cut slits in the top to crete steam vents.
Place the pie on a baking sheet and bake until the crust begins to brown, about 25 to 30 minutes. Rotate the pie and reduce the oven temperature to 375 degrees. Continue baking until the crust is golden brown and the juices bubble, 25 to 30 minutes. Cool the pie for about 2 hours before serving.