Cherry Pie

I made a pie! I was inspired by Jennie. Unlike Jennie, I do not bake. This was my first attempt at a pie and it turned out pretty good. I would like to inform you all though that the recipe calls for unsalted butter. I didn't pay attention and used salted butter. If you use salted butter, don't use the salt that the recipe calls for. Serve with vanilla ice cream. Delicious!

Cherry Pie (Sunday Sweets)

Ingredients:

dough:

2 and 1/2 cups all-purpose flour, plus more for rolling

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) cold, unsalted butter, cut into pieces

1/4 to 1/2 cup ice water

filling:

2 pounds Bing cherries, pitted and halved

1/2 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

finish work:

1 large egg yolk, beaten with 1 tablespoon water, for egg wash

turbinado or raw sugar for sprinkling

Directions:

In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/3 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add a few tablespoons more water). Do not overmix.

Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour.

On a floured work surface, roll one disk of dough out to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using a paring knife, trim dough to a 1-inch overhang all around; refrigerate until ready to use.

Preheat oven to 400 degrees, with rack in lowest position.

In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.

On a floured work surface, roll out second disk of dough. Using a pizza cutter, cut into eight 1-inch-wide strips; discard outer strips. Weave strips over filling to form a lattice (see photo).

Trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp edges by hand or with a fork, whichever method you prefer.

Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar. Lots of sugar.

Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature. Serve with vanilla ice cream!