Everyone loves pie - and cherry is one of the best!<br /><br />For the Crust:<br />2 1/2 cups (300 g) all-purpose flour<br />1 tbsp (12 g) granulated sugar<br />1 tsp (5 g) salt<br />1 cup (227 g) unsalted butter, Cubed & Frozen<br />1/2 – 3/4 cup (125 – 175 mL) ice water<br />Egg wash: <br />1 egg, beaten<br />1 tsp (5 mL) sugar<br />Filling:<br />6 cups (1.5 L) pitted cherries<br />1½ cups (375 mL) sugar<br />⅓ cup (75 mL) cornstarch<br />2 Tbsp (30 mL) instant tapioca<br />1 tbsp (15 mL) lemon juice<br />1 tsp (5 mL) vanilla<br /><br />Method:<br /><br />For the crust:<br />Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.<br />Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.<br /><br />Preheat oven to 450°F (230°C).<br />Filling:Place cherries in large bowl. Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir to coat.<br />On lightly floured surface, roll out half of the pastry and fit into 10" (23 cm) deep dish pie plate; pour in cherry filling. Roll out top crust and cut into 1" (2.5 cm) wide strips. Weave strips over filling to form lattice top.<br />Trim pastry and brush some egg wash under each strip where it meets bottom pastry edge; press with a fork to seal. Brush lattice with egg and sprinkle pie with sugar.<br />Bake on baking sheet 15 minutes, then reduce temp to 375°F (190°C) and bake for 65 to 70 minutes or until pastry is golden and filling is bubbly and thickened.
