Cherry Pie A La Mode

Ingredients

• 2.5 cups all-purpose flour
• 1 tsp kosher salt
• 8 ounces unsalted butter – cold, cut into small cubes
• 0.5 cup ice water
• 6 cups tart cherries – pitted (if frozen, thaw and drain)
• 1 cup granulated sugar
• 0.25 cup cornstarch
• 1 tbsp lemon juice
• 0.25 tsp almond extract
• 1 egg – beaten (for egg wash)
• 1 tbsp whole milk – for egg wash
• 1 tbsp turbinado sugar
• vanilla ice cream – for serving

Instructions

1. Combine flour and kosher salt in a large bowl. Cut in the cold cubed butter with a pastry cutter or fingertips until the mixture has pea-sized bits, 3–5 minutes.
2. Drizzle in ice water a tablespoon at a time, tossing with a fork, until the dough just clumps when squeezed; you may not need all the water. Divide into two disks, wrap, and chill until firm, at least 1 hour.
3. In a large bowl, mix cherries, granulated sugar, cornstarch, lemon juice, and almond extract until evenly coated. Let stand 10 minutes to draw juices.
4. Roll one dough disk between two sheets of parchment to a 12-inch round. Peel off the top parchment and invert into a 9-inch pie plate; remove the second sheet and ease the dough into the corners. Refrigerate while you roll the top.
5. Roll the second disk between parchment to a 12-inch round. Keep chilled on a baking sheet.
6. Fill the bottom crust with the cherry mixture, scraping in all juices to ensure proper thickening.
7. Place the top crust over the filling. Trim both crusts to a 1-inch overhang, fold the edge under, and crimp. Cut 5 slits in the top for steam. Chill the assembled pie 20–30 minutes while you preheat the oven to 425°F (220°C). Place a foil-lined baking sheet on the lower rack to catch drips.
8. Beat the egg with the milk and brush over the top crust. Sprinkle evenly with turbinado sugar.
9. Bake at 425°F for 20 minutes. Reduce the temperature to 375°F (190°C) and continue baking 35–45 minutes until the crust is deep golden and the filling is bubbling vigorously through the slits. Tent the edge with foil if browning too quickly.
10. Cool the pie on a rack until the juices set, at least 3 hours.
11. Slice and serve each piece with vanilla ice cream.