SOUR CHERRY PIE

1 quart tart cherries (thawed, if frozen), pitted
1/2 cup granulated sugar, plus extra for sprinkling top
1/4 cup packed brown sugar
2 tsp. grated orange zest
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/4 cup cornstarch
1 1/2 tsp. rum, optional
Pastry for 1 double-crust pie
Butter
Milk

Preheat oven to 400 degrees F.

Combine cherries, sugars, orange zest, cinnamon, allspice, cornstarch and rum in saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until thickened, about 45 seconds more. Transfer mixture to bowl and let cool.

Roll out bottom pie crust and ease into pan. Or use store-bought crust. Spoon in filling. Dot with a little butter.

Add top crust. Seal and cut vents in top. Brush crust with milk and sprinkle with a little sugar.

Bake at 400 degrees F until crust is brown and filling is bubbly, about 50 minutes.

Makes 1 pie
Adapted from source: The Neighborhood Bake Shop: Recipes and Reminiscences of America's Favorite Bakery Treats by Jill Van Cleave