Target: 6 × 4 inches · landscape

Cherry Pie

405 min · 8 slices

Ingredients

□ 2 1/2 cups all-purpose flour

□ 1 1/4 tsp fine salt

□ 1 cup unsalted butter, cold and cut into small cubes

□ 6 tbsp ice water

□ 6 cups pitted sour cherries

□ 1 to 1 1/4 cups granulated sugar, depending on tartness

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□ 1 tbsp fresh lemon juice

□ 1/4 tsp almond extract

□ 1 large egg, beaten

1. Heat oven to 425 F. Cut cold butter into flour and salt, then add ice water gradually until the pastry just holds together.

2. Chill dough 30 minutes. Coat cherries with sugar, lemon, almond, salt, and cornstarch (or 3 tbsp tapioca); stand 15 minutes.

3. Fit the larger round into a 9-inch plate and add cherries. Weave the lattice, crimp, brush with egg, and chill the pie 15 minutes.

4. Bake at 425 F for 20 minutes, then at 375 F for 40 minutes, until thick juices bubble at the center; tent a darkening rim.

5. Cool completely for 4 hours so the cherry filling sets before slicing.

Cook’s note: Wait for thick bubbles near the center; a browned edge alone does not show that the filling has set.