Rustic Cherry Pie

Directions

1. 1
   Preheat oven to 425 degrees F. In a bowl, combine the flour, 1/3 cup cornmeal, 1/3 cup sugar and 1/2 tsp.
2. 2
   salt.
3. 3
   With a pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs.
4. 4
   Sprinkle in the cold water, 1 Tbsp.
5. 5
   at a time, mixing with your hands until the dough comes together (it will feel dry at first).
6. 6
   Shape into a ball.
7. 7
   Sprinkle remaining 1 Tbsp.
8. 8
   cornmeal onto a large cookie sheet.
9. 9
   With a floured rolling pin, roll the dough into a 13-inch round on cookie sheet.
10. 10
    Use a spatula to gently loosen the round from the sheet.
11. 11
    In a large bowl, combine 1/3 cup sugar and the cornstarch.
12. 12
    Sprinkle half of the sugar mixture over the dough, leaving a 21/2-inch border all around.
13. 13
    Add cherries and any cherry juice to the sugar mixture remaining in the bowl and toss well.
14. 14
    With a slotted spoon, scoop cherry mixture over sugared area on dough round (reserve any cherry-juice mixture in the bowl).
15. 15
    Fold the dough up around the cherries, leaving a 4-inch opening in the center.
16. 16
    Pinch dough to seal any other cracks.
17. 17
    Beat egg white and remaining 1/8 tsp.
18. 18
    salt in a cup.
19. 19
    Brush dough with egg white, then sprinkle with remaining 1 tsp.
20. 20
    sugar.
21. 21
    Pour the reserved cherry-juice mixture through the opening in top of pie.
22. 22
    Refrigerate until well chilled, about 30 minutes.
23. 23
    Put pie in oven and bake until crust is golden brown and cherry mixture is gently bubbling, 45 to 50 minutes.
24. 24
    If necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning.
25. 25
    As soon as pie is done, loosen it from the cookie sheet with a large spatula to prevent it from sticking.
26. 26
    Cool 15 minutes on cookie sheet, then slide onto a wire rack to cool completely.