Sour Cherry Pie

Directions

1. 1
   On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick.
2. 2
   Fit into a 9-inch pie plate, and trim dough, leaving a 1/2-inch overhang; refrigerate or freeze until firm, about 30 minutes.
3. 3
   On lightly floured parchment, roll out second disk of dough 1/8 inch thick.
4. 4
   Using a clean ruler as a guide, cut 14 strips (about 1/2 inch wide) with a pastry wheel or sharp knife.
5. 5
   Place strips (and parchment) on a baking sheet, and refrigerate until firm, 10 minutes.
6. 6
   Combine granulated sugar, cornstarch, salt, and cinnamon in a large bowl.
7. 7
   Add cherries and vanilla, and toss.
8. 8
   Pour cherry mixture into pie plate.
9. 9
   Dot with butter.
10. 10
    Lightly brush exposed edge of shell with beaten egg.
11. 11
    Weave the lattice (see page 328): Lay 7 strips of dough across pie.
12. 12
    Fold back every other strip.
13. 13
    Lay another strip perpendicular in center of pie.
14. 14
    Unfold strips over perpendicular strip.
15. 15
    Fold back strips under perpendicular strip.
16. 16
    Lay second perpendicular strip next to first.
17. 17
    Unfold strips over second perpendicular strip.
18. 18
    Repeat, weaving strips across half the pie.
19. 19
    Return to center, lay a perpendicular strip on unwoven side of pie, and repeat.
20. 20
    Trim strips to 1-inch overhang.
21. 21
    Tuck overhang under edge of shell, and crimp to seal.
22. 22
    Brush lattice with egg wash, and sprinkle with sanding sugar.
23. 23
    Refrigerate or freeze 30 minutes.
24. 24
    Preheat oven to 375F.
25. 25
    Transfer pie plate to a parchment-lined rimmed baking sheet.
26. 26
    Bake until crust is golden brown and juices are bubbling; if using fresh cherries, begin checking after 1 hour; if using frozen, about 95 minutes.
27. 27
    (If top browns too quickly, tent with foil.)
28. 28
    Transfer pie to a wire rack; let cool completely.
29. 29
    Pie can be kept at room temperature, tented with foil, up to 1 day.