Cherry Contrary Pie (With Sweet Cherries)

• 2-1/3 pounds sweet cherries, about 4 cups after pitting
• 1/3 cup white sugar
• 1/4 cup Cointreau or limoncello
• 1/8 teaspoon salt
• 2 tablespoons lemon juice
• 3 tablespoons corn starch
• 1 batch favorite double-pie-crust dough
• 1 large pie baking dish

1. Dump pitted cherries into a large bowl. Pour sugar and Cointreau over top. Let sit an hour or so to get juices out of the fruit.
2. Strain juice of cherries into a sauce pan; add lemon juice, salt and corn starch. Whisk until blended and set on burner at low temperature. Stir until thickened and allow to cool a little.
3. Pour glaze over cherries and stir to coat.
4. Heat oven to 450 degrees F.
5. Line pie dish with a little more than half the pie dough. Add coated cherries and use a spatula to get all the glaze out of the bowl.
6. Use remaining pie dough to make favorite top crust. Make sure it has slits for steam to escape.
7. Slide into oven and drop oven temperature to 375 degrees F. Bake 50-60 minutes.
8. Make an aluminum foil ring to cover edges of pie to avoid over-browning if desired. Allow to cool before cutting.
9. Serve with sweetened sour cream ( or ice cream, whipped cream, etc.)

sweet cherries, white sugar, salt, lemon juice, corn starch, batch favorite

Taken from food52.com/recipes/18436-cherry-contrary-pie-with-sweet-cherries (may not work)