Ingredients
Method
Prepare the Crust
- In a large bowl, combine the flour and sugar. Add the cold butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together. Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling
- In a mixing bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the cherries are well coated.
Assemble the Pie
- Preheat the oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit a 9-inch pie plate. Place the crust in the pie plate, trimming any excess.
- Pour the cherry filling into the crust and dot with butter. Roll out the second disk of dough and place on top. Trim, seal, and cut slits for steam vents.
Bake the Pie
- Brush the top crust with beaten egg and sprinkle with granulated sugar. Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbly.
Cool and Serve
- Allow the pie to cool for at least 30 minutes before slicing to let the filling set.
- Serve with whipped cream or vanilla ice cream, if desired.
Nutrition
Notes
For best results, use fresh, ripe cherries. If using frozen cherries, make sure to thaw and drain excess liquid before using.