Sour Cherry Pie with Lattice Crust

Ingredients

Crust

• 2 1/2 cups (600 ml) all purpose flour
• 1 tablespoon (15 ml) sugar
• 3/4 teaspoon (4 ml) salt
• 1 cup (240 ml) chilled unsalted butter, cut into 1/2-inch (1 cm) cubes
• 5 tablespoons (75 ml) ice water

Filling

• 1 cup (240 ml) plus 1 tablespoon (15 ml) sugar
• 3 tablespoons (45 ml) cornstarch
• 1/4 teaspoon (1 ml) salt
• 5 cups (1.2 L) whole pitted sour cherries
• 1 teaspoon (5 ml) fresh lemon juice
• 1/2 teaspoon (2.5 ml) vanilla extract
• 2 tablespoons (30 ml) unsalted butter, cut into 1/2-inch (1 cm) cubes
• 1 tablespoon (15 ml) milk
• Vanilla ice cream

Preparation

1. To make the crust, give the flour, sugar, and salt a few quick pulses in your food processor (or whisk them in a large bowl) to blend. Add the butter and rub it in with your fingertips until small pea-size clumps form.
2. Add 5 tablespoons (75 ml) ice water and mix lightly with a fork until the dough holds together when small pieces are pressed between your fingertips, adding more water by the teaspoonful if the dough is dry.
3. Gather the dough together and divide it into 2 pieces. Form each piece into a ball, then flatten into a disk and wrap in plastic. Refrigerate for at least 30 minutes. Keep chilled, and let the dough soften slightly before rolling out.
4. To make the filling, position a rack in the lower third of the oven and preheat to 425°F (220°C). Whisk the 1 cup (240 ml) sugar, cornstarch, and salt in a medium bowl to blend. Stir in the cherries, lemon juice, and vanilla, then set aside.
5. Roll out 1 dough disk on a floured surface to a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) glass pie dish and trim the dough overhang to 1/2 inch (1 cm).
6. Roll out the second dough disk on a floured surface to a 12-inch (30 cm) round. Using a large knife or a pastry wheel with a fluted edge, cut ten 3/4-inch (2 cm)-wide strips from the dough round.
7. Transfer the filling to the dough-lined dish, mounding it slightly in the center, and dot with the butter. Arrange the dough strips atop the filling to form a lattice, then trim the dough strip overhang to 1/2 inch (1 cm). Fold the bottom crust up over the ends of the strips and crimp the edges to seal.
8. Brush the lattice crust (not the edges) with the milk and sprinkle the lattice with the remaining 1 tablespoon (15 ml) sugar.
9. Place the pie on a rimmed baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake until the filling is bubbling and the crust is golden brown, covering the edges with a foil collar if they brown too quickly, about 1 hour longer.
10. Transfer the pie to a rack and cool completely. Cut into wedges and serve with vanilla ice cream.