Happy Independence Day weekend! How can you go wrong with cherry pie on the 4th of July?
Perfect pie crust, rolled out into two rounds. Chill once rolled out. (or your pie crust favorite recipe)
1 cup sugar
2 T arrowroot
2 T cornstarch
2 lbs cherries, pitted. (I used Bing and Rainier).
Fit one of the crust rounds into pie dish, refrigerate. Preheat oven to 425.
Stir sugar, arrowroot and cornstarch together and then add to cherries. Stir mixture and allow to sit for about 15 mins.
Pour cherry mixture into chilled pie crust. Top with second pie crust, feel free to be fancy and make it lattice.
Brush crust with one egg yolk that has been beaten with approx. 1 T milk. Bake for 15 minutes at 425, then reduce oven heat to 350. Bake until cherry juices are bubbly. (A little foil on the crust does this trick if it gets too brown before the cherries are bubbling away.).
Allow to cool for a couple of hours before serving. Highly recommend serving with a large scoop of vanilla ice cream.
Enjoy!