3.7
(106)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
Step 2
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Step 3
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Step 4
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
Your folders
sallysbakingaddiction.com
5.0
(3)
Your folders
bonappetit.com
4.0
(120)
Your folders
food.com
5.0
(5)
10 minutes
Your folders
kingarthurbaking.com
4.5
(134)
Your folders
kingarthurbaking.com
4.1
(117)
Your folders
lovelylittlekitchen.com
5.0
(2)
50 minutes
Your folders
thebossykitchen.com
4.5
(21)
1 hours, 10 minutes
Your folders
allrecipes.com
4.5
(8)
50 minutes
Your folders
marthastewart.com
Your folders
lazycatkitchen.com
5.0
(1)
75 minutes
Your folders
joythebaker.com
4.7
(11)
Your folders
cooking.nytimes.com
5.0
(439)
Your folders
natashaskitchen.com
5.0
(33)
60 minutes
Your folders
crisco.com
Your folders
marthastewart.com
Your folders
cooking.nytimes.com
5.0
(623)
Your folders
jamieoliver.com
90 minutes
Your folders
bonappetit.com
3.5
(76)
Your folders
williams-sonoma.com
60 minutes