Pie is surprisingly easy to make. The longest part is rolling the crust. Then all that's left is to fill it up with sweetened fruit, pop it in the oven, and get ready with the ice cream. My crimping skills are rustic at best, so cutting the top crust into cute hearts was not only seasonal, it was functional.
1 recipe pate brisee pie crust (from the master herself, Martha Stewart)
2 pounds cherries (I used frozen)
1/2 cup sugar
2 Tablespoons cornstarch or flour
1/2 lemon juiced
Preheat oven to 400 degrees.
Make pie crust recipe in advance. I prefer to make it the day before, but at a minimum let it chill in the fridge for 3 hours.
In a large bowl, combine cherries, sugar, cornstarch and lemon juice.
Roll out bottom crust and fit into pie plate.
Pour fruit mixture into crust.
Top with second crust.
Brush with an egg wash (optional).
Place pie on a baking sheet and bake for 1 hour.
Allow to cool before serving.