For the crust:
✤2 ½ cups (300g) all-purpose flour
✤2 tsp (8g) granulated sugar
✤1 tsp salt
✤1 cup (2 sticks) unsalted butter, cubed & chilled
✤1/2 cup ice water, plus more as needed
For the filling:
✤1 ½ lbs cherries, pitted, cut in half, then half of those cut into quarters
✤2/3 cup (128g) granulated sugar
✤1/4 cup (32g) cornstarch
✤1 tbsp lemon juice
✤1 tsp vanilla extract
✤1/4 tsp almond extract
✤1 tbsp unsalted butter, COLD, cut into small cubes
✤1 egg + a splash of milk for egg wash
❖CRUST: Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK. Measure 1/2 cup of water in a cup, add some ice and stir it around. From that, measure 1/2 cup of water since the ice has melted a bit. Drizzle the cold water in, 2 tbsp at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Be gentle to it! Form it into a ball, then divide dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
❖FILLING & ASSEMBLY In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla & almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
❖When ready, on a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
❖Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice. Refrigerate pie, uncovered, as you reduce the juices in the next step.
❖Pour the leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently stir together– doesn’t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.
❖Preheat oven to 400°F (200°C).
❖Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough 1 inch thick (so you should have 12 strips). Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork if desired. Lightly brush the top of the pie crust with the egg wash.
❖Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-40 minutes or until the top crust is golden brown and the fruit’s juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes. After the first 20 minutes of bake time, I recommend placing a pie crust shield or foil on the crust’s edges to prevent it from over-browning too quickly.
❖Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it. Cover leftovers tightly and store in the refrigerator for up to 5 days.
