INGREDIENTS:
Crust:
2 1/2 cups unbleached all purpose flour
1 Tbsp. sugar
3/4 tsp alt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 Tbsp. (or more) ice water

Or use Pillsbury pie crusts, pre-made.

Filling:
1 cup plus 1 Tbsp. sugar
3 Tbsp. cornstarch
1/4 tsp salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 tsp fresh lemon juice (if using sour cherries) or 3 Tbsp. fresh lemon juice (if using dark sweet cherries)
1/2 tsp vanilla extract
2 Tbsp. (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tbsp. (about) milk
Vanilla ice cream

DIRECTIONS:
For crust:
Whisk flour, sugar, and salt in large bowl to blend.

Add butter and rub in with fingertips until small pea-size clumps form.

Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.

Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.

Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Found in *Bon Appetit magazine*

Tags: Bon Appetit, Cherries, Pie