Oh, and I made this vegan so my dear friend Lizzy could eat some while she's dog-sitting this week, while Alex and I escape to New York to relax at my dad's house for a few days.
a double recipe vegan pie crust, or your favorite gluten-free pie crust recipe
3 pounds cherries, washed and pitted (and I would suggest cutting them in half)
4 T cornstarch
3/4 c brown sugar
1 t vanilla
juice of 1/2 lemon
1/4 c water or juice (like pomegranate)
Preheat the oven to 350. Roll out half the pie crust and line a pie plate with it. Toss the cherries with the cornstarch, sugar, vanilla, lemon juice, and water or other juice. Let sit for about 10 minutes, while you roll out the top crust for the pie.
Pour the berries into the crust, and weave strips of crust into a lattice. If that's too challenging, or you are feeling lazy, just cover with the top crust and cut a few slits in the top for steam. Place the assembled pie on a cookie sheet (to catch any juice that might overflow), and bake about an hour. If the crust browns too much, cover with foil until the pie is finished cooking.