Preheat the oven to 425F. Combine all of the crust ingredients in a food processor until the mixture forms a ball. Roll ou the dough to a 1/4 inch thick and line a 10-inch pie pan. Place the cherries in the pie crust. Bake for 20 minutes, then reduce the oven temperature to 30 F. Bake for 20 minutes longer. Cool on a rack. Warm the red currant jelly in a small saucepan and pour all of it over the cherries.
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For the crust:
1 2/3 cups flour
3/4 cup unsalted butter
1/2 cup sugar
1 egg, beaten
pinch of salt
For the filling:
1 1/2 lbs cherries, pitted
1/3 cup red currant jelly
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30
mn
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45
mn
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Cherry pie tastes best when made with sour cherries.
