做个九寸饼
4 cups frozen sour cherries, defrosted until easily separated and drained
4杯冷冻的发酵樱桃，解冻到容易分开再烘干。
1 cup sugar
一杯糖
1 tablespoon all-purpose flour, plus more for rolling out dough
一大匙普通面粉，加多点揉成粉团。
2 1/2 tablespoons cornstarch
两大匙半淀粉
Juice and zest of 1/2 lemon
半匙柠檬汁调味
1 large egg, lightly beaten
一个大鸡蛋，轻轻敲碎外壳
2 tablespoons heavy cream
两大匙奶油
1. Preheat oven to 450°. In a medium bowl, combine cherries, sugar, flour, cornstarch, lemon juice, and zest.
将烤箱预热到450度，用一个杯把樱桃、糖、面粉、淀粉、柠檬汁放在一起调
2. On a lightly floured surface, roll one disk of dough into a 12-inch round, about 1/8-inch-thick. Fit into a 9-inch glass pie plate. Pour in cherry filling. Roll second disk of dough into a 12-inch round. Cut the dough into 3/4-to-1-inch strips and lay over filling, creating a lattice. Trim edges to 1-inch, and seal by crimping edges with thumb and forefinger. Place on a parchment-lined baking sheet.
在上面撒一层粉，揉成12分圆，大概1/8厚，放入一个9寸的玻璃盘内，加樱桃，再揉一次，切成三份，制成格形，把饼边修成1寸，用拇指和食指把边封起来，放置在纸上再放入烘焙箱
3. In a small bowl, whisk together egg and cream. Brush over top of pie. Bake for 10 minutes. Reduce temperature to 400°, and bake until golden brown, and juices are bubbling, 40 to 50 minutes more. Remove from oven, and let cool for at least 2 hours before serving.
把鸡蛋和奶油放在一个小碗内搅拌，再撒在馅饼表层，烤10分钟左右，温度降至400度，烤至金黄色再加入柠檬汁，加热40到50分钟后就可以拿出来，在吃之前必须冷却2小时。
