Fresh Cherry Pie

You will need a 9-inch pie plate. Prepare the crust by combining 2 1/2 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until combined.

Next, use a pastry cutter or fork to cut in 1 cup (2 sticks) of cold, unsalted butter, diced into 1/4‑inch pieces.

Once the butter is cut in, the mixture should resemble small pebbles. Stir in 1/2 cup of cold water until the dough starts to come together. It will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Divide the dough into two pieces, making one slightly larger for the bottom crust. Flatten both pieces into disks, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.

Make the filling. Combine 5 cups of pitted cherries, 1 cup of sugar, 1/3 cup of all‑purpose flour, 1 teaspoon of lemon zest, 1/2 teaspoon of almond extract, and 1/8 teaspoon of salt in a mixing bowl and stir until well combined. Set aside.

Preheat the oven to 375. Lightly flour your work surface and roll the larger dough disk into a large circle, 3-4 inches larger than your 9-inch pie plate.

Place the rolled‑out dough evenly into the pie plate, letting the edges hang over the sides.

Roll out the top‑crust dough on a lightly floured surface into a 12‑inch circle. Using a sharp knife or pastry wheel, cut the dough into 12 strips, each about 1/2 inch to 1 inch wide — 6 for the vertical rows and 6 for the horizontal rows.

To weave the lattice: Lay the vertical strips across the top of your pie, with an equal amount of space between them. Peel back every other vertical strip, then lay one of the horizontal strips across the width of the pie, snuggled up close to the folded-back strips. Unfold the vertical strips so they lie flat against the pie. Next, peel back every other vertical strip, starting with the strips you didn’t unfold before. Lay a horizontal strip across the width of the pie, spaced an even distance from the first horizontal strip. Unfold the vertical strips so they all lie flat against the pie. Repeat these steps, folding back every other vertical strip and laying a horizontal strip across the width of the dough, until you've covered the entire pie. For more photos on how to lattice pie crust, see this recipe: How to Make Pie Crust and a Classic Lattice Top.

Trim and crimp the edges: Use kitchen shears or a small knife to trim the excess dough around the pie. Then press a fork around the entire perimeter to seal the top and bottom crusts together, creating a simple crimped pattern that holds everything in place.

Make the egg wash: In a small bowl, beat 1 egg with 1 tablespoon of cold water. Brush the egg wash over the crust to give it a sheen and help it brown evenly. Bake for 45–55 minutes on a baking sheet to catch any spills.

If the edges of the crust begin to brown too quickly, cover them with a Pie Crust Shield or strips of foil about 2 inches wide. Continue baking the pie until the filling is hot, thickened, and bubbling.

Remove the pie from the oven and let it cool on a rack so the filling can set. Once cooled, slice the pie and serve at room temperature.

Enjoy!

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