Ingredients
2⅓cupsall-purpose flour,sifted
2tbspgranulated sugar
1tspsalt
1cupunsalted butter,(2 sticks) cold, cubed
⅓cupice water
5cupscherries,pitted
1tbsplemon juice
½cupgranulated sugar
¼cupcornstarch
½tspvanilla extract
1large egg
2tspmilk
1tbspcoarse sugar,optional
Preparation
In a large bowl, combine the sifted flour, salt, and sugar.
Using a pastry cutter, mix the cold cubed butter into the flour mixture until crumbly.
Slowly add in the ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.
Transfer onto a working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).
Pit the cherries. Cut about ⅓ of the cherries in half, if desired. Combine with lemon juice, vanilla, sugar, and cornstarch.
Roll out the pie crust into about a 12-inch circle and transfer into a 9-inch pie pan.
Pat down the pie crust to lay evenly along the pie pan with some crust hanging over the edges.
Add the pie filling into the pie crust.
Roll out the second pie crust. Create the desired design on the pie crust. Place on top of the pie filling.
Pinch together the leftover edges along the sides of the pie. Seal and flute the pie edges.
Brush the pie with egg wash and sprinkle with coarse sugar, if desired.
Bake in a preheated oven at 400 degrees F for 30 minutes.
Turn down heat to 350 degrees F and bake for an additional 30 to 35 minutes. If the top of the pie begins to brown and the bottom isn’t done baking, cover the pie loosely with foil, until the bottom is done baking.
Cool the pie, slice, and enjoy with vanilla ice cream or whipped cream.
