-
1
Preheat the oven to 400 degrees F.
-
2
For the pie crust: In the bowl of a food processor, combine the flour, salt, sugar and butter; pulse until the mixture resembles a coarse meal.
-
3
Add cold water, 1 tablespoon at a time, and pulse until the dough is crumbly yet holds together when squeezed.
-
4
Divide into two disks, wrap in plastic and refrigerate until firm, about 1 hour.
-
5
For the cherry filling: In a large bowl add the sour cherries, sugar, salt, cornstarch and lemon juice.
-
6
Mix to combine.
-
7
Set aside.
-
8
On a floured surface, roll the chilled disks of pie dough into 14-inch rounds; wrap one around a rolling pin and gently place it (without stretching) in a 9-inch pie pan.
-
9
Using kitchen shears, trim the edges to fit over the sides of the pie pan.
-
10
Fill with the cherry pie filling.
-
11
For the lattice crust, cut the remaining rolled pie crust into 1-inch stripsyou should have enough for 10 strips.
-
12
Lay 5 parallel strips on top of the pie filling, leaving 1/2 inch between each strip; fold back every other strip.
-
13
Place one long strip perpendicular to the parallel strips.
-
14
Unfold the folded strips over the perpendicular strip.
-
15
Take the strips underneath the perpendicular strip and fold them back.
-
16
Lay down a second perpendicular strip next to the first one and, again, unfold the folded parallel strips.
-
17
Repeat with the remaining perpendicular strips.
-
18
Crimp the strips of dough down and under to seal the crusts together.
-
19
Brush the crust with egg wash. Place the pie in the oven and bake until the crust is golden, 1 hour.
-
20
Remove to a wire rack and let cool for 1 hour before serving.
-
21
Serve with scoops of vanilla ice cream rolled in sprinkles.
