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1
Preheat the oven to 425F.
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2
To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
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3
On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Set the pie shell to the side while you make the filling.
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6
To prepare the filling, in a large bowl, mix together the cherries, 1/2 cup sugar, and the lemon juice.
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7
Set the bowl aside for approximately 5 minutes, allowing the juice to set.
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8
In a small bowl, mix together the remaining 2 tablespoons sugar, the cornstarch, the nutmeg, and the cinnamon.
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9
Add the cornstarch mixture to the cherries and mix well.
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10
Place the cherry mixture in the pie shell, distributing it evenly.
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11
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle.
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12
Using a sharp knife or a pastry wheel, cut the dough circle into 3/4-inch strips.
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13
Place the strips over the top of the pie filling, lattice style, so that the edges of each strip meet the crimped edges of the bottom crust.
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14
Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
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15
Brush the crust edges and lattice strips with heavy cream for a perfect, golden brown finish.
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16
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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17
Reduce the heat to 375F and continue baking for 35 to 40 minutes, or until the crust is golden brown and the juices begin to bubble.
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18
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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19
Cherry Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
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20
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
