Cherry Pie

Ingredients

• 12.5 ounces all-purpose flour
• 1 teaspoon kosher salt
• 8 ounces unsalted butter – cold, cut into 0.5-inch cubes
• 0.66 cup ice water
• 6 cups sour cherries – pitted
• 1 cup granulated sugar
• 0.25 cup cornstarch
• 1 tablespoon lemon juice
• 0.25 teaspoon almond extract
• 1 each egg – beaten
• 1 tablespoon water – for egg wash
• 1 tablespoon coarse sugar – for topping

Instructions

1. Combine the all-purpose flour and kosher salt in a large bowl. Cut in the unsalted butter with a pastry cutter or fingertips until pea-sized pieces remain, 3–4 minutes.
2. Drizzle in the ice water while tossing with a fork until the dough just holds together when pressed; you may not need all the water. Turn out, gather, and divide into two disks. Wrap and chill until firm, at least 1 hour.
3. In a large bowl, toss the sour cherries with the granulated sugar, cornstarch, lemon juice, and almond extract. Let stand 10–15 minutes, stirring once or twice, until the sugar dissolves and light juices form.
4. Roll one dough disk between two sheets of parchment into a 12-inch round. Peel off the top sheet, fit the dough into a 9-inch pie plate, and trim to a 1-inch overhang. Chill the shell while you roll the top.
5. Roll the second dough disk between parchment into an 11- to 12-inch round. For a lattice, cut into strips; or leave whole for a solid top.
6. Spoon the cherry filling and all accumulated juices into the chilled bottom crust, leveling evenly.
7. Top with the lattice or solid round. If solid, cut several vents. Trim, tuck, and crimp the edges. Chill the assembled pie 15 minutes while you preheat the oven to 425°F (220°C) with a rimmed baking sheet on the lower rack.
8. Whisk the egg with the water and brush over the top crust and crimped edge. Sprinkle the coarse sugar evenly over the crust.
9. Set the pie on the preheated baking sheet. Bake at 425°F for 20–25 minutes until the crust is beginning to color.
10. Reduce the oven to 375°F (190°C) and continue baking 35–45 minutes, until the juices are vigorously bubbling through the vents and the crust is deep golden. Tent loosely with foil if the top browns too quickly.
11. Cool the pie on a rack until the filling is fully set, at least 3 hours, before slicing.