Cherry Contrary Pie (With Sweet Cherries)

1. 1

   Dump pitted cherries into a large bowl. Pour sugar and Cointreau over top. Let sit an hour or so to get juices out of the fruit.

2. 2

   Strain juice of cherries into a sauce pan; add lemon juice, salt and corn starch. Whisk until blended and set on burner at low temperature. Stir until thickened and allow to cool a little.

3. 3

   Pour glaze over cherries and stir to coat.

4. 4

   Heat oven to 450 degrees F.

5. 5

   Line pie dish with a little more than half the pie dough. Add coated cherries and use a spatula to get all the glaze out of the bowl.

6. 6

   Use remaining pie dough to make favorite top crust. Make sure it has slits for steam to escape.

7. 7

   Slide into oven and drop oven temperature to 375 degrees F. Bake 50-60 minutes.

8. 8

   Make an aluminum foil ring to cover edges of pie to avoid over-browning if desired. Allow to cool before cutting.

9. 9

   Serve with sweetened sour cream ( or ice cream, whipped cream, etc.)

No additional tips available.