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Classic Sour Cherry Pie with Lattice Crust

Source of Recipe


Bon Appétit, June 2008



List of Ingredients



• -- Crust --
  
• 2½ cups unbleached all-purpose flour
  
• 1 Tbsp sugar
  
• ¾ tsp salt
  
• 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
  
• 5 Tbsp (or more) ice water
  
• .
  
• -- Filling --
  
• 1 cup plus 1 Tbsp sugar
  
• 3 Tbsp cornstarch
  
• ¼ tsp salt
  
• 6 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
  
• 1 tsp fresh lemon juice (if using sour cherries); or 3 Tbsp fresh lemon juice (if using dark sweet cherries)
  
• ½ tsp vanilla extract
  
• 2 Tbsp (¼ stick) unsalted butter, cut into ½-inch cubes
  
• 1 Tbsp milk
  
• .
  
• Vanilla ice cream
  






Instructions



1. Crust:
   Whisk flour, sugar and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. 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.
   
   
2. Gather dough together; divide into two pieces. Form each piece into a ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. (Do Ahead: Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
   
   
3. Filling:
   Position rack in lower third of oven and preheat to 425° F. Whisk 1 cup sugar, cornstarch and salt in medium bowl to blend. Stir in cherries, lemon juice and vanilla; set aside.
   
   
4. Roll out one dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to ½ inch. Roll out second dough disk on floured surface to 12-inch round. Using a large knife or pastry wheel with fluted edge, cut ten ¾-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to ½-inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar. Place pie on rimmed baking sheet and bake 15 minutes.
   
   
5. Reduce oven temperature to 375° F.
   Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
   
   Makes 8 servings.