Classic Sour Cherry Pie with Lattice Crust

Cherry Pie with Lattice CrustIngredients
For the Crust:
• 2 and 1/2 cups unbleached all purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1 cup (or 2 sticks) chilled unsalted butter, divided into 1/2-inch cubes
• 5 tablespoons (or more) ice water

For the Filling:
• 1 cup plus 1 tablespoon sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
• 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
• 1/2 teaspoon vanilla extract
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon (about) milk
• Vanilla ice cream

Preparation
For the crust:

Whisk flour, salt and sugar in a large bowl abd blend. Add butter, rubring it in with your fingertips until you from small pea-size clumps. Add five tablespoons of ice water and mix lightly with a fork until the dough holds together if small pieces are squeezed between your fingertips. Ad more water through teaspoonfuls if the dough is dry. Get the dough together and divide it in 2 pieces. Make each piece into a ball, and flatten it into a disk, wrapping up in plastic. Refrigerate for at least thirty minutes. The dough can be made two days beforehand but keep it chilled. Let the dough soften a bit before rolling it out.

For the filling:
Position a rack in the lower third of your oven, preheating to 425°F. Mix a cup of sugar, salt and cornstarch in a medium bowl. Stir the cherries, vanilla and lemon juice in, setting it aside.

Roll a dough disk out on a floured surface to 12 inches of wodth. Transfer it to a 9-inch pie dish. Trim the dough overhang to half an inch. Roll out a second dough disk onto the floured surface and make a 12-inch circle. With a pastry wheel with a fluted edge or a large knife, cut ten 3/4-inch strips from the dough circle. Transfer the filling to a dough-lined dish and mound it slightly in the center. Dot with some butter. Arrange the dough strips on top of the filling, forming a lattice. Trim the dough strips overhanging to half an inch. Fold the bottom crust upwards on the ends of the strips and seal the edges. Brush the lattice crust but not edges with some milk. Sprinkle the lattice with the remaining one tablespoon sugar.

Put the pie on a rimmed baking sheet and bake it for 15 minutes. Reduce the oven temperature to 375°F. Bake the pie until its filling is bubbling and the crust is golden brown. Cover the edges with a foil collar if they are browning too rapidly, around 1 hour longer. Transfer the pie to a rack and completely cool. Cut it into wedges to serve alongside vanilla ice cream.