Lattice-Top Cherry Pie with a Butter Crust

What you need

• 315 g (2 1/2 cups) all-purpose flour, plus extra for rolling
• 1 tsp salt
• 1 tbsp granulated sugar, for the crust
• 225 g (2 sticks) cold unsalted butter, cut into cubes
• 120 ml (1/2 cup) ice water, plus more if needed
• 1 kg (2 1/4 lb) sweet cherries, pitted, about 6 cups; or sour cherries with 200 g sugar
• 1 tbsp lemon juice
• 150 g (3/4 cup) granulated sugar, for the filling
• 5 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter, diced, for the filling
• 1 egg
• 1 tbsp milk
• 1 tbsp coarse sugar

Method

Restated from the original video

1. 1

   Mix the flour, salt and 1 tbsp sugar in a large bowl.

2. 2

   Rub the cold butter cubes into the flour with your fingertips until the largest pieces are the size of peas.

3. 3

   Sprinkle in the ice water a little at a time, tossing with a fork, until the dough holds together when squeezed.

4. 4

   Divide the dough in two, flatten each piece into a disc, wrap and chill for 1 h.

5. 5

   Toss the pitted cherries with the lemon juice in a large bowl.

6. 6

   Whisk the 150 g sugar with the cornstarch and cinnamon, then stir it into the cherries until no dry patches remain.

7. 7

   Roll one disc of dough on a floured surface into a 33 cm (13 in) round and ease it into a deep 23 cm (9 in) pie dish, leaving the edge overhanging.

8. 8

   Pour in the cherries and their juices and dot the top with the diced butter.

9. 9

   Roll the second disc into a 30 cm (12 in) round and cut it into 10 strips about 2.5 cm (1 in) wide.

10. 10

    Weave the strips over the filling in a lattice. Trim the overhang, fold the edges under and crimp them.

11. 11

    Chill the pie for 30 min while the oven heats to 220 °C (425 °F) with a rack in the lower third.

12. 12

    Beat the egg with the milk, brush it over the lattice and edges, and scatter the coarse sugar on top.

13. 13

    Bake for 25 min. Slide a tray onto the rack below to catch drips.

14. 14

    Lower the oven to 175 °C (350 °F) and bake until the crust is deep golden and the juices have bubbled thickly through the lattice for at least 5 min, 35-40 min more.

15. 15

    Cool the pie on a rack for about 3 h so the filling sets before slicing.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.