Cherry Pie

Because cherries release less liquid when baked than, for instance, blueberries, they can be baked raw in a pie without too much liquid accumulating. However, toss the cherries with cornstarch, which thickens the liquid they release as they cook. It is important that the pie get very hot—cherry juice should bubble up through the slits in the top—to cook the cornstarch, otherwise it won’t thicken properly. The pie should be allowed to sit for 5 hours after it comes out of the oven so the fru