Makes 2 10-in pies


2 cups (480 ml) all purpose flour, sifted
1 teaspoon (5 ml) salt
2/3 cup (160 ml) very cold unsalted butter or very cold shortening
6-8 tablespoons (90-120 ml) ice water

Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour.
add salt and water. Mix until dough is formed.

Roll out on flat surface and form 2 equal pie crusts.

5 cups (1,200 ml) whole pitted sweet cherries
3 tablespoons (45 ml) cornstarch
¾ cup (180 ml) sugar
¼ tsp (1.25 ml) salt
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30ml) water
1 teaspoon (5 ml) vanilla extract
2 tablespoons (30 ml) unsalted cold butter, cut into small cubes
2 tablespoons (30 ml) milk
sugar for sprinkling


Preheat oven to 400°F/204.4°C.

In a large bowl, stir cornstarch, sugar, vanilla, lemon juice, water and salt together in a bowl.
Add cherries, and toss gently to coat.

Roll out ½ dough into a 13-inch (33 cm) circle, on a lightly floured surface. Add the crust to the pie plate, making sure that there is at least 1-inch (2.54 cm) overlap to allow crimping the crust. Carefully press dough into the base of the pie plate.

Spoon cherry mixture into the pie crust.

Dot the filling with cubes of cold butter.

Roll out the remaining pie crust for the lattice top slightly larger than the pie pan. Cut the dough into 10 even strips. Place one horizontal strip and one vertical strip across the center of the pie. Place one horizontal strip above and one below the center strip (leave room between strips). Fold back the horizontal center strip left to right. Place a vertical strip left of center. Unfold the center strip. Repeat the previous steps on the right half of the pie and then on the top of the pie. Repeat those steps on the left half of the pie and the bottom. Attach the strip ends to the bottom crust and trim the excess dough.

Brush pie crust with milk and sprinkle with coarse sugar.

Bake for 35 minutes till golden brown and cherries are bubbling.