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Everyone loves pie – and cherry is one of the best!
For the Crust:
2 1/2 cups (300 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp (5 g) salt
1 cup (227 g) unsalted butter, Cubed & Frozen
1/2 — 3/4 cup (125 — 175 mL) ice water
1 egg, beaten
1 tsp (5 mL) sugar
6 cups (1.5 L) pitted cherries
1½ cups (375 mL) sugar
⅓ cup (75 mL) cornstarch
2 Tbsp (30 mL) instant tapioca
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) vanilla
For the crust:
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.
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.
Preheat oven to 450°F (230°C).
Filling:Place cherries in large bowl.
Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir to coat.
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.
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.
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.
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