Cherry Pie

1 tablespoon butter

Recipe and photo by Sara Newberry

2 pounds frozen sweet, pitted cherries 

1/2 cup dark brown sugar 

1 teaspoon fresh lemon juice

1 teaspoon vanilla 

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

2-3 tablespoons cornstarch, stirred into 1/4 cup cold water

2 pie crusts (homemade or packaged), rolled to 10 inches

Heat oven to 400F. 

In a large skillet over medium heat, melt butter. Add cherries and stir in brown sugar, lemon juice, vanilla, salt and nutmeg. 

Cook, stirring, until cherries have released their juices and start to bubble. Stir in cornstarch mixture and continue cooking until juices thicken, about 5 minutes. Remove from heat and let stand while preparing crust. 

Line 8-inch pie pan with one round of dough. Add cherry mixture. Cut remaining dough in to 1/2-inch strips and weave into lattice, then transfer lattice to top of pie. Press the tines of a fork around edge of pie to seal, then trim off excess dough. Refrigerate for 15 minutes before baking. 

Bake until crust is golden brown, about 25 minutes. Let stand 30 minutes before cutting.