Foolproof Cherry Pie
Recipe: https://recipestripper.com/recipes/fca3c1a2-bd60-4b1e-8c2a-3c298271dde2
Original source: https://bakerbynature.com/foolproof-cherry-pie/
Recipe image: https://bakerbynature.com/wp-content/uploads/2018/06/Cherry-Pie-171.jpg

Homemade Cherry Pie is the QUEEN of all summer pie recipes! My homemade pie dough makes the best pie crust recipe. And you can use fresh cherries or frozen cherries for the cherry pie filling. Bake until the crust is golden brown and the cherry juices are bubbling all over the baking sheet!
Yield: 1
Prep time: PT60M
Cook time: PT65M
Total time: PT245M

Ingredients
- (2) foolproof all-butter pie crust
- 2 pounds cherries (pitted (fresh or frozen))
- 3 Tablespoons cornstarch
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 Tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter (cut into small cubes )
- 1 large egg
- 2 teaspoons water
- 2 Tablespoons sparkling sugar (optional )

Instructions
1. [Prepare the Crust:] Have ready and refrigerated one batch of foolproof all-butter pie crust.
2. [Prepare the Crust:] Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness.
3. [Prepare the Crust:] Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here!
4. [Prepare the Crust:] Using kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan.
5. [Prepare the Crust:] Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. You may also freeze for up to 2 months
6. [Prepare the lattice strips:] Have ready and refrigerated one batch of foolproof all-butter pie crust.
7. [Prepare the lattice strips:] Line a small baking sheet with parchment paper; set aside until needed.
8. [Prepare the lattice strips:] On a lightly floured work surface, roll out the pie dough into a 12-inch circle.
9. [Prepare the lattice strips:] Using a pastry cutter, slice the dough into 10 strips (the width of the strips is totally up to you. I prefer medium strips so I usually slice them between an inch and an inch and a half wide). Lay the strips on the prepared baking sheet and refrigerate until needed.
10. [For the Cherry Pie Filling:] Combine the cherries, cornstarch, sugar, salt, vanilla, almond extract, and lemon juice in a large saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken – about 8 minutes.
11. [For the Cherry Pie Filling:] Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
12. [For the Egg Wash:] In a small bowl, beat together the egg and water until well combined. Set aside until needed.
13. [Assembly and Baking:] Preheat oven to 425 degrees (F).
14. [Assembly and Baking:] Remove the crust and lattice strips from the refrigerator.
15. [Assembly and Baking:] Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. Top with cubes of butter.
16. [Assembly and Baking:] Lay 6 of the strips parallel on top of the filling, leaving about 1/2-inch between each strip. Fold back every other strip, then place another strip of dough perpendicular to the strips. Unfold the folded strips so they lay over the perpendicular strip. Continue this layering process, weaving the strips over and under each other.
17. [Assembly and Baking:] Trim the edges of the strips, leaving about 1/2 inch overhang. Roll the excess dough up so it's tightly sitting on the edge of the pie plate, then crimp the edges to secure the strips with the bottom pie crust.
18. [Assembly and Baking:] Brush the edges of the crust with the egg wash and sprinkle with sugar, if using.
19. [Assembly and Baking:] Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees (F) and continue baking for 50 minutes, or until the crust is golden and the filling is bubbling.
20. [Assembly and Baking:] Place pie plate on a wire rack and cool for at least 2 hours before slicing.