Classic Sour Cherry Pie with Lattice Crust

This turned out so well. It was beautiful. The crust is amazing. I would use that recipe for another pie. If it's at all possible to find pitted cherries, buy them. Pitting cherries hurts after awhile. Or else buy a cherry pitter. I used a chopstick and dark sweet cherries (Bing) .

Bon Appetit, June 2008

8 Servings

Crust
2 1/2 c. unbleached all purpose four
1 tbsp sugar
3/4 tsp salt
1 c. (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
5 tbsp (or more) ice water

Filling
1 c. plus 1 tbsp sugar
3 tbsp cornstarch
1/4 tsp salt
5 c. whole pitted sour cherries or dark sweet cherries (about 2 lbs whole unpitted cherries)
1 tsp fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries)
1/2 tsp vanilla extract
2 tbsp (1/4 stick) unsalted butter, cut into 1/2 inch cubes
1 tbsp (about) milk
Vanilla ice cream

Crust: Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tbsp ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 mins. Can be made 2 days ahead. Keep chilled. Let dough soften slighly before rolling out.
Filling: Position rack in lower third of oven and preheat to 425 degrees. Whisk 1 c. sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out1 dough disk on floured surface to 12 inch round. Transfer to 9 inch glass pie dish. Trim dough overhand to 1/2 inch. Roll out second dough disk on floured surface to 12 inch round. Using large knife or pastry wheel with flouted edge, cut ten 3/4 inch wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhand to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tbsp sugar.
Place pie on rimmed baking sheet and bake 15 mins. Reduce oven temperature to 375 degrees. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.