1 c. (2 sticks) cold, unsalted butter, cut into pieces
3 tbsp. cornstarch
1/4 tsp. freshly grated nutmeg
5 c. fresh bing cherries, pitted, or three 12-oz. bags frozen pitted sweet cherries, thawed/drained
1/2 c. dried cherries
1/4 tsp. almond extract
2 tsp. whole milk
Instructions
In a food processor, combine the flour, 1/4 c. of the sugar and 3/4 tsp
of the salt. Add the butter and pulse until the mixture resembles
coarse crumbs. Add 4 tbsp cold water and pulse until the dough
begins to come together (if necessary, add more water 1 tsp at a
time; do not overtax). Divide the mixture between 2 pieces of plastic
wrap. Shape each piece of dough into a 1-inch-thick disk, wrap
tightly and refrigerate until firm, about 30 minutes.
Heat oven to 400 F. On a lightly floured surface, roll one disk into a
12-in. circle. Fit it into the bottom and up the sides of a 9-in. pie
plate. If necessary, trim along the age of the dough, leaving a 1/4-in.
overhang. On a lightly floured surface, roll the other disk of dough
into a 12-in. circle. Using a fluted pastry wheel, pizza wheel or paring
knife, cut ten 1-in. wide strips of dough.
Make the filling- in a bowl, combine the cornstarch, nutmeg, 1/2 cup
of the sugar and the remaining 1/4 tsp. salt. Add the cherries and
almond extract and toss to combine. Spoon filling into pie plate.
Weave the pastry strips over the filling, trim, then crimp as desired.
Brush lattice with the milk and sprinkle with the remaining 1 tbsp of
sugar. Place the pie on a rimmed baking sheet and bake for 25
minutes. Cover the edges of the crust with foil to prevent over
browning and continue to bake until filling bubbles and crust is
golden brown, 25 to 30 minutes more. Transfer pie to a wire rack and
let cool for at least 1 hour. Serve warm or at room temperature.
Originally Submitted
7/16/2017
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