Step 1

Mix the frozen cherries, sugar, cornstarch, and all the zest and juice from a lemon together in a heavy bottomed pan (I used my enameled dutch oven.)

Step 2

Cook over medium-low heat, stirring occasionally so it doesn't burn, until the pie filling is thickened.

Step 3

Preheat the oven to 350F.

Step 4

Roll out half of the pie crust dough and line a 9 inch deep dish pie pan. Fill the pie pan with the cherry lemon pie filling.

Step 5

Roll out the second half of the pie dough and create a top crust (I attempted a lattice, but you could also cut shapes with a cookie cutter and overlap them.

Step 6

Finish the edge of the pie as desired. (I trimmed my edges, and then created braids out of leftover pie crust and used them to decorate the edges.)

Step 7

Bake for 50-60 minutes, or until the crust is golden brown.