Ingredients
Scale
- 2 cups fresh cherries, pitted
- 1 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 prepared pie crust (store-bought or homemade)
- 1 tablespoon butter, cut into small pieces
Instructions
- In a large mixing bowl, combine the fresh pitted cherries, granulated sugar, lemon juice, lemon zest, cornstarch, vanilla extract, and salt. Toss gently until coated.
- Roll out your prepared pie crust on a lightly floured surface to about 12 inches in diameter and transfer it to a pie dish.
- Pour the cherry and lemon filling into the prepared pie crust, spreading it evenly and dotting with butter.
- Bake in a preheated oven at 375°F (190°C) for 45-50 minutes until the crust is golden brown and the filling is bubbly.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For the best taste, reheat in the oven at 350°F (175°C) for 10 minutes.
- Serve with vanilla ice cream or whipped cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg