Cherry Pie with Lattice Crust

By á-27767

Ingredients

• Crust:
• 2 1/2 cups unbleached all purpose flour
• 3/4 teaspoon salt
• 1 cup chilled, unsalted butter cut in 1/2 inch cubes
• 1 tablespoon sugar
• 5 tablespoons ice water
• Filling:
• 1 cup (plus 1 tablespoon) sugar
• 1/4 teaspoon salt
• 1 to 3 teaspoons fresh lemon juice
• 2 tablespoons unsalted butter, cut in1/4 inch cubes
• 3 tablespoons cornstarch
• 5 cups whole pitted sour cherries
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Preparation

Step 1

Crust:
1. Whisk flour, sugar and salt in large bowl to blend. Add butter and rub with fingertips until small pea-size clumps form.

2. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.

3. Gather dough together; divide into 2 pieces. Form each piece into ball, flatten into disk, and wrap in plastic.

4. Refrigerat for at least 30 minutes. Do ahead; can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

Filling:
1. Position rack in lower third of oven and preheat oven to 425 degrees F. Whisk 1 cup sugar, cornstarch and salt in medium bowl to blend. Stir in cherries, lemon juice and vanilla; set aside.

2. Roll out one dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch wide strips from dough round.

3. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter.

4. Arrange dough strips atop filling, forming lattice; trim strip overhang to 1/2 inch. Fold bottom crust over ends of strips and crimp edge to seal. Brush lattice crusts (not edges) with milk. Sprinlke lattice with remaining 1 tablespoon sugar.

5. Place pie on baking sheet and bake 15 minutes. Reduce oven temperature to 375 degree F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil if browning too quickly, about one hour longer. Transfer pie to rack to cool completely.