Cherry Pie

Ingredients

For the Pie Crust:

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes

• 1/4 to 1/2 cup ice water

For the Cherry Filling:

• 4 cups fresh or frozen tart cherries (pitted)

• 1 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 teaspoon almond extract

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

For Assembly:

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (optional, for sprinkling)

Directions

Make the Pie Crust:

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.

2. Cut in the Butter: Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.

4. Form Dough Discs: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Make the Cherry Filling:

1. Prepare Cherries: If using frozen cherries, thaw and drain them well.

2. Mix Filling Ingredients: In a large bowl, combine the cherries, granulated sugar, cornstarch, almond extract, lemon juice, and salt. Mix well to coat the cherries evenly.

Assemble the Pie:

1. Preheat Oven: Preheat your oven to 400°F .

2. Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish, leaving about a 1-inch overhang. Transfer the dough to the pie dish.

3. Add Filling: Pour the cherry filling into the pie crust, spreading it out evenly.

Create the Lattice Top:

1. Roll Out Top Crust: Roll out the second disc of dough and cut it into 1/2-inch-wide strips using a pastry cutter or knife.

2. Arrange Strips: Lay half of the strips horizontally across the pie.

3. Weave Lattice: Fold back every other strip halfway, and lay one strip vertically over the folded strips. Unfold the strips over the vertical strip. Repeat with the remaining strips to create a lattice pattern.

4. Seal Edges: Trim any excess dough from the strips and crimp the edges of the crust to seal.

Bake the Pie:

1. Egg Wash and Sugar: Brush the lattice top with the beaten egg and sprinkle with coarse sugar, if desired.

2. Bake: Bake the pie at 400°F for 20 minutes. Then, reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

3. Cool: Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

Enjoy your beautiful and delicious lattice cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream!