• sugar	2 tablespoons
• salt	½ teaspoon
• vanilla extract	1 teaspoon
• All-purpose flour	2 ½ cups (300g)
• lemon juice	2 tablespoons
• egg	1
• corn starch	3 tablespoons
• egg yolk	1
• cold water	4 tablespoons
• unsalted butter, frozen or very cold	1 cup (225g)
• melted unsalted butter	1 tablespoon
• pitted cherries (fresh or frozen)	4 cups (600g)
• sugar (for filling)	½ cup

CRUST

1. In a large bowl, mix flour, sugar, and salt.

2. Grate the cold butter on a coarse grater directly into the flour mixture.

3. Toss gently to coat the butter shreds in flour.

4. Beat the egg and add it to the mixture.

5. Add cold water, 1 tbsp at a time, mixing until dough just comes together. You need to knead quickly so that the dough does not heat up. This helps preserve the butter’s integrity and ensures a flaky texture.

6. Divide into two discs, wrap in plastic, and chill for at least 1 hour.

FILLING

7. In a saucepan, combine cherries, sugar, lemon juice, and vanilla.

8. Cook over medium heat until cherries release juices (5–7 minutes).

9. Stir in corn starch and cook until thickened (2–3 minutes).

10. Let cool completely.

ASSEMBLE

11. Line a baking sheet with parchment paper or brush with melted butter.

12. Preheat oven to 425°F (220°C).

13. Roll out one dough disc and line a 9-inch pie dish.

14. Brush the top of the dough with melted butter.

15. Pour in cooled cherry filling.

16. Roll out second disc and place over filling (or use strips for a lattice top).

17. Seal edges and crimp. Cut slits in top crust if using a full cover.

18. Mix the yolk with 1 tablespoon of water. Grease the pie with this mixture. Sprinkle with sugar on top. (You can sprinkle with ground nuts.)

BAKE

19. Bake for 15 minutes at 425°F, then reduce to 375°F (190°C) and bake for 30 minutes until golden.

20. Cool for at least 2 hours before slicing.

Cherry Pie