Why not try a Bacon Cherry Pie!! Sweet, salty, tart - it is a flavor explosion in every bite!
5 cups fresh pitted and stemmed Bing cherries
2/3 cup granulated sugar
1/4 cup cornstarch
2 tablespoons freshly squeezed lemon juice
1 teaspoon ground ginger
1/8 teaspoon fine salt
Flour, for dusting the work surface
1 Pre-made Pie Dough
1 tablespoon unsalted butter, cut into small pieces
1 large egg
1 tablespoon water
8-12 slices of uncooked bacon (for lattice top)
Heat the oven to 400°F and arrange a rack in the middle. Set a baking sheet lined with aluminum foil on the rack.
Combine the cherries, granulated sugar, cornstarch, lemon juice, ginger, and salt in a large bowl and mix until the cherries are well coated; let sit at room temperature while you roll the dough, at least 20 minutes.
On a lightly floured surface, roll out one dough disk into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, trimming off any excess but leaving enough to cover the edges of the plate; place in the refrigerator while you roll out the second disk of dough.
Stir the cherry filling to evenly incorporate all the juices, then turn it into the prepared pie plate. Dot the butter over the top of the filling. In a small bowl, whisk the egg and water together until smooth, then lightly brush the exposed edge of the crust with the egg wash.
Weave the uncooked bacon on top of the pie filling, starting from the center and working your way out to the edges. For a lattice topping you should have an over-under pattern with 5 pieces going vertically and five pieces going horizontally. Trim the edges and pinch into the crust to seal.
Cover pie with foil and place the pie on the heated baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake for 1 hour. Remove cover. Continue baking for 15 minutes until golden brown and bacon lattice is crisp.
Let pie cool for 1 hour prior to serving.