Ingredients

• all-purpose flour - 2 ½ cups
• granulated sugar - 1 cup
• salt - ½ teaspoon
• unsalted butter - 1 cup (2 sticks), chilled and diced
• ice water - ¼ cup
• fresh or frozen cherries - 4 cups, pitted
• cornstarch - ¼ cup
• lemon juice - 1 tablespoon
• vanilla extract - 1 teaspoon
• egg - 1, beaten

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   In a large bowl, mix flour, sugar, and salt. Add butter and mix until crumbly.

3. 3.

   Stir in ice water, a tablespoon at a time, until dough forms a ball.

4. 4.

   Divide dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes.

5. 5.

   In another bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla. Mix well.

6. 6.

   Roll out one dough disk on a floured surface and fit into a pie dish.

7. 7.

   Pour cherry mixture into the crust.

8. 8.

   Roll out the second dough disk and place over the filling. Seal and flute edges.

9. 9.

   Cut slits in the top crust for ventilation.

10. 10.

    Brush the top with beaten egg.

11. 11.

    Bake for 50-60 minutes, until crust is golden and filling is bubbly.

12. 12.

    Cool on a wire rack before serving.

Nutritional Facts