Step 1

Place cherries in a large bowl.

Step 2

Add sugar.

Step 3

Sift in the cornstarch.

Step 4

Pour in the vanilla.

Step 5

Add the lemon juice, and salt.

Step 6

Combine, then set the mixture aside.

Step 7

For the crust. Sift the flour, sugar, and salt into your food processor. Pulse a few times to combine.

Step 8

Put the butter into the food processor.

Step 9

Pulse several times, or until the butter is about pea-sized.

Step 10

Adding one tablespoon at a time, pour the water into the food processor, pulsing in between each addition, using just enough to form a dough.

Step 11

Lightly flour a work surface. Turn out the dough. Shape it into a ball.

Step 12

Slice it in half. Roll the first half into a disc to 12 inches and wrap it in plastic and place it in the fridge.

Step 13

Roll out the second half to about 12 inches.

Step 14

Place the rolled dough in your pie pan.

Step 15

Stir the cherry mixture. Transfer the cherries to the pie crust using a slotted spoon. Place the diced butter over the cherry mixture.

Step 16

Take the second dough disc out of the fridge. Cut it into ¾ inch strips. Put the longest strip along the center of the pie. Lay the other strips across the pie in the same direction. Use your remaining strips to weave through the opposite direction to form a lattice pattern. In a small bowl, beat the egg and milk. Brush the pie with the egg wash.

Step 17

Put the pie in the fridge for 20 to 30 minutes.

Step 18

Preheat your oven to 400F. Bake the cherry pie for 20 minutes, then lower the temperature to 350F and bake for another 40 to 50 minutes. The filling should be bubbling. Take the pie out of the oven and let it cool completely.

Step 19

Slice, serve and enjoy!