Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 1/4 to 1/2 cup (60-120 ml) ice-cold water
  • 4 cups (600 g) fresh or frozen pitted cherries
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 beaten egg
  • Granulated sugar (for sprinkling)

Instructions:

  1. Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until dough comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
  2. In a large bowl, mix cherries, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit to meld flavors.
  3. Remove one dough disk from the fridge. Roll out on floured surface into a 12-inch circle. Fit into 9-inch pie dish and add cherry filling.
  4. Roll out the second dough disk. Cover the filling with it, cut slits for steam or create a lattice pattern. Seal edges by crimping.
  5. Brush the top crust with beaten egg, sprinkle with sugar. Preheat oven to 375°F (190°C). Bake for 45-50 minutes until crust is golden and filling bubbles. Cover edges if over-browning.
  6. Cool the pie for at least 2 hours before serving to allow filling to set. Serve slices with whipped cream or vanilla ice cream.