Cherry Lattice Pie by Sophie Bakas

Ingredients

• 500g (4 cup) all-purpose flour, plus more for dusting
• 1 tsp salt
• 250g (1 cup + 2 tbsp) unsalted butter, cold and diced
• 150ml (2/3 cup) cold water
• 350g (2.5 cup) pitted cherries
• 50g (1/4 cup) granulated sugar
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. For the dough: Mix the flour and salt in a large bowl. Cut in the cold, diced butter using your fingertips until the mixture resembles coarse crumbs.
2. Gradually add the cold water, about 50ml at a time, mixing until the dough just comes together. Do not overmix.
3. Divide the dough into two discs, one slightly larger than the other. Wrap each in plastic wrap and refrigerate for at least 1 hour.
4. For the filling: In a saucepan, combine the pitted cherries, granulated sugar, cornstarch, 2 tbsp cold water, and lemon juice. Cook over medium heat, stirring constantly, for 5 to 10 minutes, or until the mixture thickens and bubbles.
5. Preheat your oven to 180°C (350°F).
6. On a lightly floured surface, roll out the larger disc of dough to fit a 23-25cm (9-10 inch) buttered pie plate. Carefully place the dough into the pie plate and trim any excess.
7. Dock the bottom crust with a fork by pricking it several times.
8. Pour the thickened cherry filling into the prepared pie crust.
9. Roll out the second disc of dough on a lightly floured surface. Cut it into thin strips and arrange them in a lattice pattern over the cherry filling.
10. Crimp the edges of the pie crust to seal.
11. Brush the lattice crust evenly with the beaten egg wash.
12. Bake in the preheated oven at 180°C (350°F) for 45 minutes, or until the crust is golden brown and the filling is bubbly.