- 8
Ingredients
- 2 rolled-out rounds of pie dough, chilled
- 1 cup sugar
- 2 Tbs. arrowroot
- 2 Tbs. cornstarch
- Pinch of salt
- 2 lb. sweet cherries, such as Royal Ann, Bing or
- Rainier, pitted
- 1 egg yolk beaten with 1 Tbs. milk
- Vanilla ice cream for serving
Preparation
Step 1
Fit 1 dough round into a 9-inch pie dish and refrigerate for at least 30 minutes.
Position a rack in the lower third of an oven and preheat to 425°F.
In a bowl, toss together the sugar, arrowroot, cornstarch and salt. Add the cherries and stir gently to combine. Let stand for 15 minutes. Pour the cherry mixture into the pie shell.
Using a lattice cutter according to the manufacturer's instructions, cut out a lattice top from the other dough round. Invert the lattice onto the filled pie, tuck the top crust under the edge of the bottom crust and press to seal.
Lightly brush the lattice with the egg yolk mixture. Bake for 20 minutes, then reduce the heat to 350°F. Bake until the juices bubble thickly and the crust is golden, 55 to 60 minutes more; cover the edges with aluminum foil if they begin to darken.
Transfer the pie to a wire rack and let cool for at least 1 hour before serving. Cut into slices and accompany each with a scoop of vanilla ice cream.