Recipe by Tucker Shaw. Makes 1 pie.
Ingredients:
4 cups Michigan tart cherries (Colorado cherries make a great substitute), pitted
1 cup plus 1 tablespoon sugar, divided
1 tablespoon cornstarch
About 1 teaspoon freshly squeezed lemon juice (from about 1/2lemon
1/2 teaspoon salt
1/2 teaspoon fresh-ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
Your favorite pie crust, top and bottom, homemade or store bought
Directions:
Preheat oven to 350 degrees. Combine cherries, 1 cup sugar, cornstarch and lemon juice together in a large pot and bring to a boil, stirring frequently. Stir in salt, nutmeg and cinnamon (if using). Line pie plate with pie crust and pour in cherry mixture. Slice second crust into 1-inch-wide strips to create a lattice-top crust. Pinch edges. Sprinkle top with remaining tablespoon sugar. Bake 45 minutes, or until cherries are bubbling and crust is just golden.
