Shelly Johnson's Cherry Pie

Mmmmmmmmmmmmmmmmmm I LOVE cherry pie!!!!!
(serves 6-8)

1/2 cup cherry jam
3/4 cup Sugar in the Raw* (turbinado sugar)
1&1/2 T. cornstarch
1&1/2 T. water or bourbon
2&3/4 lbs. pitted sweet cherries
2 refrigerated pie dough crust (14.1 oz. pkg)
Butter* (for greasing pie pan)
1 large egg yolk
1 T. water
1 T. Sugar in the Raw*

Combine the cherry jam and sugar in a med. saucepan over med. heat, stirring until sugar dissolves. Bring to a boil. Combine cornstarch and 1&1/2 T. water (or bourbon) to form a slurry in a small bowl. Stir into jam mixture. Bring to a boil; cook 2 min. or until thickened, stirring constantly. Remove from heat; stir in the cherries. Cool completely. Preheat oven to 400. Unroll 1 crust of pie dough. Butter pie pan. Fit the crust into the pie plate; flute edges with your fingers*. Fill with the cherry mixture. Combine the egg yolk and 1 T. water. Brush edges of dough with egg wash. Unroll remaining pie crust. Cut into long zigzag strips with a pizza cutter. Arrange on top of filling, pressing into edges of pie. Brush with egg wash; sprinkle with 1 T. sugar. Bake 20 min. or until crust is golden. Lower oven to 350; bake 35-40 min. or until filling is bubbling and pastry is crisp. Cool 1 hour before serving. I would serve the slices with vanilla bean ice cream*.

"Great people do things before they're ready. They do things before they know they can do it."

I am off to Worship the King!!

Love,

MM