Sweet Cherry Pie
 
 
Makes 1 9" pie
Ingredients
Crust:
  • 2½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon salt
  • 16 tablespoons unsalted butter, cold, cut into small pieces
  • 4-5 tablespoons ice water
Filling:
  • 2 pounds sweet cherries, halved and pitted
  • ¼ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
Finish:
  • 1 egg, beaten
  • 1 tablespoon Demerara sugar
Instructions
Prepare the crust:
  1. In a large bowl, combine the flour, granulated sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 4 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball.
  2. Turn the dough out onto a work surface and divide in half. Shape each half into a disc, wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Prepare the filling:
  1. In a large bowl, combine all the filling ingredients.
Assemble and bake the pie:
  1. Remove 1 disc of dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14" circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Pour the filling into the pie shell and transfer to the freezer.
  2. Remove the other disc of dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a ¼"-thick circle. Using a sharp knife or pizza cutter, cut dough into 8 strips.
  3. Remove pie from the freezer and arrange strips over the filling to form a lattice. Gently press edges of lattice into the bottom crust to seal; use a sharp knife to trim excess dough.
  4. Press together scraps and roll out dough until it's about ¼" thick. Cut out small circles and lay them in a single layer on a baking sheet. Transfer cutouts and pie to the freezer and let chill for at least 30 minutes.
  5. Preheat oven to 400 degrees.
  6. Remove cutouts and pie from the freezer. Brush the top crust with egg wash and arrange the cutouts over the edge of the lattice. Brush cutouts with more egg wash and sprinkle with the Demerara sugar.
  7. Place the springform pan on a baking sheet. Transfer to the oven and bake for 30 minutes.
  8. Reduce oven temperature to 350 degrees and bake until the crust is golden brown, about 30 minutes. Check the pie after 20 minutes; if the top crust gets too brown before it is done baking, cover loosely with foil.
  9. Remove pie from the oven and let cool for 15 minutes. Then remove ring and transfer pie to a wire rack to cool for at least 2 hours before serving.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sweet-cherry-pie/