5csour cherries, pitted,fresh or thawed from frozen & drained.
1tspvanilla extract
3/4-1csugar
3Tcorn starch
pinchsalt
2Tcold butter,cut into small pieces
Instructions
Preheat oven to 425°F.
Roll out pie dough to a 12-inch round. Place on a parchment-lined cookie sheet.
Mix together sugar, corn starch, and salt. Set aside.
In a large bowl, mix cherries & vanilla extract. Then add sugar mixture and mix until all cherries are covered.
Pile cherry mixture onto the center of the pie dough round, leaving a good 2+ inches of dough around the edges. Dot cherries with the butter pieces.
Fold edges of pie dough over the cherries. It won't cover the cherries completely - you want a good-sized hole in the middle for the cherries to peek through.
Bake on lower rack of preheated oven for 15 minutes, then lower the temperature to 375°F. Bake for another 20-30 minutes, or until crust is nicely browned and filling is bubbling nicely. Check periodically to make sure the crust edges aren't browning too much - if they're getting too dark, cover with strips of aluminum foil.
Cool on the cookie sheet on a wire rack for about 20 minutes or so. Slice and serve topped with vanilla ice cream. YUM.
Notes
Note: This recipe will work for both sweet and sour cherries, any kind of berry, or even apples! Just use the lower amount of sugar (3/4c). If you don't like your pies quite as sweet, feel free to reduce the sugar even further (but I wouldn't use less than 1/2c).