Cherry Lemon Ginger Pie
Brighten up dessert with fresh lemon and ginger in this beautifully colored and aromatic homemade cherry pie.
- 2 9-inch unbaked pie crust, thawed (Store bought or make your own)
- 2 lbs fresh cherries (Or sub with 32-36 oz frozen)
- 1 inch fresh ginger
- 1 lemon
- 1/4 cup sugar (More if desired)
- 1 tsp corn starch (Optional)
- 1/4 cup water
- 1 egg
- 1 tbs water
- Roll pie dough into roughly 13 inch rounds, about 1/8 inch thick. Store in refrigerator for 1 hour while prepping other ingredients.
- Wash and pit the cherries, peel and grate the ginger, and zest and juice the lemon.
- Combine the cherries, ginger, lemon zest, lemon juice, sugar, and 1/4 cup water in a saucepan. Heat the contents over medium-high and bring to a boil. Reduce heat to let simmer for 20 minutes, until mixture thickens. Remove from heat.
- (If mixture doesn't become thick enough, whisk together 1 tsp corn starch and 1 tbs in a small bowl. Once combined, pour corn starch mixture into cherries. Stir to incorporate and cook for a minute more.)
- (If mixture isn't sweet enough, stir in another 1/4 cup to 1 cup sugar and let cook for about 5 minutes to dissolve completely.)
- For a smooth texture, pulse in a blender or food processor. Personally, I like the cherry pieces so I often skip this step.
- Let the cherries cool to room temperature while the pastry finishes up it's hour in the refrigerator.
- Preheat oven to 375 F.
- Use one rolled pastry to form the pie crust. Trim the edges of excess. Slice the other into 1/4 - 1/2 inch strips to use for the lattice top.
- Once the cherries have cooled enough, pour the cherry mixture into the pie crust, then form the lattice with the strips. Seal and crimp the edges.
- Whisk the egg with 1 tbs water. Brush the egg mixture onto the crust.
- To avoid a messy oven, put the pie dish on top of a baking sheet lined with parchment paper. Bake pie until crust is golden brown and the filling bubbles, about 50-60 minutes. If the crust starts to brown too quickly, tent it with foil.
- Let cool completely at room temperature on wire rack before serving, at least 3 hours, up to over night.
We've heard this one is amazing with strawberries instead of cherries. Let us know if you try it!