Step 1

In the bowl, put the all-purpose flour, a pinch of salt, the powdered sugar, and the cubed cold butter.

Step 2

With your clean hands, start mixing the butter with the rest of the ingredients. You want to break down the butter until you get small pea-sized pieces, it doesn't matter if some are bigger than others. Be careful not to overwork the butter. These bits of un-mixed butter will help to create the flakiness of the crust. You can make this step with a pastry cutter or a food processor.

Step 3

Once you achieve said consistency, add the egg yolks and mix.

Step 4

Add tablespoons of cold water one by one, mixing in between. You want to achieve a consistency that is not too wet. It needs to stay barely together when pressed and should not stick to your hands. It’s best to add the very cold water one tablespoon at the time,  and check if the dough needs more water or not. Remember you can always add, but never take out.

Step 5

Keep mixing until you form a ball of dough, you should end up with a “clean” bowl.

Step 6

Divide into two balls and form each into a disk, wrap it in cling wrap and let it cool in the fridge for 30 minutes. This will allow the flour to hydrate and drop the temperature of the dough a bit.

Step 7

Crusts can be made ahead and frozen up to 8 weeks. Defrost for 2-3 hours or until dough is soft before rolling and shaping.

Step 8

Start by preheating your oven at 400 F /200c.

Step 9

Prepare the cherries by removing the pits, for this you can use a cherry pitter, or cut them in half and remove the pits.

Step 10

In a large bowl combine the pitted cherries, cornstarch, sugar, vanilla & almond extract, and lemon juice. Set aside.

Step 11

Roll out one of your pie dough disks: on a floured surface roll it until you reach a 1/4 inch (13mm) inch thickness as it follows: Roll a bit up and down and then turn 90º to one side. Roll again in the same direction and then turn again 90º. Keep rolling until you obtain the desired thickness.

Step 12

Roll the other dough disk, cut it in strips with a knife or a pastry wheel cutter, and set it aside.

Step 13

Line the pie pan with the first rolled crust and adjust the dough making sure there are no air bubbles underneath. Do not worry about the excess dough you are going to use it to create a nice decoration on the border.

Step 14

Fill the pie pan with the cherry mixture, discarding any excess liquid formed in the bowl.

Step 15

Create the lattice top crust by placing 4 dough strips on top of the pie pan leaving some space between them. Fold the second and third strips up & place two more strips on the opposite direction creating a crossed pattern and repeat all around the pie. The idea is to obtain weaving effect, by having always one strip up, one down.

Step 16

Press together the excess bottom crust with the end of the strips and crimp the edges with your fingers, or use a fork to press them together. Whisk the egg whites, then brush the surface of the crust.

Step 17

Bake for 15 minutes at 400°F, then reduce the heat to 350°F or 180C and bake for 30-40 minutes depending on your oven. Keep an eye on the crust, so it doesn't get too browned, if it starts to get two brown move it to a lower rack or place a piece of foil on the pie.

Step 18

Once fully baked, let the pie cool so that the filling will fully set. Sprinkle some powdered sugar to garnish and serve with vanilla ice cream.