If I’m going to eat a fruit-based pie, I need to know the center filling is thick and firm. I find a runny fruit pie to have an undesirable texture and flavor, not having baked long enough for its natural pectin to create a thick, syrupy filling that balances both sweet and sour. This recipe is a balance of sour and sweet; allowing the sour cherries to shine with enough sweetness to mellow the harsh bite sour cherries can have. To help thicken the naturally juicy fruit, ¾ cups cornstarch is added. This might seem like a lot at first, but as the sugar draws the moisture out from the cherries, the cornstarch will thicken juices into a delicious, sturdy tart filling. Store the pies at room temperature or chilled in the refrigerator for up to 3 days. To add contrast to the tart pie, top with vanilla ice cream or sweetened whipped cream. 

Cherry-Vanilla Pie
Yields 2 9-inch pies

Ingredients
2 portions pie dough recipe, here 
4 pounds sour cherries, pitted
1 lemon, zest & juice
1 tablespoon vanilla extract
Pinch salt
2 cups granulated sugar
½ cup light brown sugar
¾ cups cornstarch
1 egg wash
Turbinado sugar, for garnish 

Directions 

1. Preheat the oven to 400°F and set aside two 9-inch pie pans. 
2. Remove pie dough from the refrigerator. On a well-floured work surface, roll out dough into four circles about 12-inches in diameter and ⅛-inch thick. Place one circle in each of the 9-inch pie pans, pressing gently into the bottom and sides of the pan. Line the pie shell with parchment paper filled with pie weights or dry beans, and blind bake for 10 minutes. Remove from the oven and remove the weights and parchment paper.
3. Meanwhile, in a large mixing bowl, stir cherries, lemon zest, lemon juice, and vanilla together until evenly combined. Add salt, sugar, and brown sugar and stir, gently, to evenly coat cherries. Slowly stir in the cornstarch to avoid lumps from forming. 
4. Divide cherry mixture between pie shells, mounding filling and pressing firmly to avoid air pockets from forming. 
5. Carefully roll the remaining rolled pie dough on top of each filled pie. If you want a decorative pie, cut the pie dough into strips and arrange in a lattice pattern, or, using a small cookie cutter, cut out shapes. Evenly pleat the overhanging dough with your fingers to create a decorative edge, leaving a ¼-inch lip to allow for shrinkage. 
6. Place pies on a baking sheet. Using a pastry brush, egg wash all exposed surfaces of the pie shell, then sprinkle with turbinado sugar.
7. Bake for 45 to 60 minutes, or until golden brown and bubbly. If the pies brown too quickly, reduce the temperature to 375°F or tent with foil. 
8. Cool pies completely, at least 6 hours. This helps the juices from running, allowing them to cool and form a thick filling around the cherries. Serve with vanilla ice cream or sweetened whipped cream. 

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