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 - 6 tablespoons
• Fresh or frozen cherries - 4 cups, pitted
• Cornstarch - ¼ cup
• Lemon juice - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Egg - 1, beaten for egg wash

Instructions

1. 1.

   In a large bowl, combine flour and salt. Add butter and mix until the mixture resembles coarse crumbs.

2. 2.

   Stir in ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and chill for at least 30 minutes.

3. 3.

   Preheat the oven to 220°C (425°F).

4. 4.

   On a floured surface, roll out one dough disk to fit a 9-inch pie pan. Transfer to the pie pan.

5. 5.

   In a bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. Pour into the crust and dot with butter.

6. 6.

   Roll out the second dough disk and place over the filling. Trim, seal, and flute the edges. Cut slits in the top to allow steam to escape.

7. 7.

   Brush the top crust with beaten egg.

8. 8.

   Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

9. 9.

   Let the pie cool on a wire rack before serving.

Nutritional Facts