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Ingredients
Pie Crust
2 ½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
200 g (7 oz) cold butter, cubed
6-8 tablespoons ice water
Cherry Filling
700 g (1.5 lbs) pitted cherries (fresh or frozen)
¾ cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ teaspoon cinnamon (optional)
1 tablespoon butter
For Brushing
1 egg yolk
1 tablespoon milk
Sugar for sprinkling
Instructions
Prepare the Pie Crust
- In a large bowl, mix the flour, sugar, and salt.
- Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Divide into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Cherry Filling
- Place the cherries in a saucepan, add sugar, cornstarch, vanilla extract, lemon juice, and cinnamon.
- Cook over medium heat, stirring frequently, until the mixture thickens (about 10 minutes).
- Stir in the butter and mix well. Let the filling cool completely.
Assemble the Pie
- Roll out one portion of the dough and line a 9-inch (23 cm) pie dish.
- Poke the bottom with a fork and chill for 15 minutes.
- Pour in the cooled cherry filling.
- Roll out the second portion of the dough and cut it into strips about ½ inch (1.5 cm) wide.
- Arrange the strips over the filling in a lattice pattern, weaving them over and under.
- Press the edges to seal and trim any excess dough.
Bake the Pie
- Preheat the oven to 400°F (200°C). Mix the egg yolk with milk and brush it over the lattice crust.
- Sprinkle with sugar.
- Bake for 15 minutes at 400°F (200°C), then reduce the temperature to 350°F (180°C) and bake for another 30-35 minutes until golden brown.
Cooling & Serving
- Allow the pie to cool for at least 2 hours so the filling sets properly.
- Serve on its own or with a scoop of vanilla ice cream.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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