Ingredients

• All-purpose flour - 2 ½ cups
• Granulated sugar - 1 cup
• Salt - ½ teaspoon
• Unsalted butter - 1 cup (cold, diced)
• Ice water - 6-8 tablespoons
• Tart cherries - 4 cups (pitted)
• Cornstarch - ¼ cup
• Lemon juice - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Egg - 1 (beaten, for egg wash)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   In a bowl, combine flour, 1/2 cup sugar, and salt.

3. 3.

   Cut in the butter until mixture resembles coarse crumbs.

4. 4.

   Add ice water gradually, mixing until dough forms.

5. 5.

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

6. 6.

   Roll out one disk on a floured surface; fit into a 9-inch pie pan.

7. 7.

   In another bowl, mix cherries, remaining sugar, cornstarch, lemon juice, and vanilla.

8. 8.

   Pour cherry mixture into the crust in the pie pan.

9. 9.

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

10. 10.

    Cut slits in the top crust, brush with beaten egg.

11. 11.

    Bake for 45-50 minutes or until the crust is golden and filling is bubbly.

12. 12.

    Cool on a wire rack before serving.

Nutritional Facts