Classic Cherry Pie with Fluffy Whipped Cream

1.Preheat your oven to 425°F (220°C).

2.In a medium saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool slightly.

3.Roll out one pie crust and fit it into a 9-inch pie pan. Pour the cherry filling into the crust, spreading it evenly. Dot the filling with small pieces of butter.

4.Roll out the second pie crust and place it over the cherry filling. Trim any excess crust hanging over the edges and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

5.Beat the egg and brush it over the top crust for a golden finish.

6.Bake the pie in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

7.While the pie is baking, prepare the whipped cream. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form, about 3-5 minutes.

8.Once the pie is done, remove it from the oven and let it cool for at least 2 hours before serving to allow the filling to set.

9.Serve slices of the cherry pie topped with a generous dollop of whipped cream.