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1
Pulse flour, butter, shortening and salt in a food processor until crumbly.
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2
Whisk 1 egg with 2 tsp lemon juice and add enough ice water to make 2/3 cup.
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3
Add to the flour mixture and pulse until dough comes together.
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4
Form into oblong disk.
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5
Chill.
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6
Preheat over to 375.
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7
On a well floured surface, roll dough into a large rectangle, about 1/8 inch thick.
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8
Trim dough into a 12x18 rectangle.
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9
Carefully transfer dough to a parchment lined baking sheet.
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10
Stir sugar with corn starch and lemon zest until combined.
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11
Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1 inch border.
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12
Arrange cherries evenly over the sugar mixture.
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13
Whisk 1 tbsp lemon juice with vanilla, drizzle evenly over the cherries.
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14
Sprinkle remaining sugar evenly on top.
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15
Fold dough over to cover the filling.
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16
Fold an additional 1/2 inch of dough from bottom layer over top layer along the edges; crimp with a fork to seal.
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17
Whisk remaining egg with a little water and brush all over the pastry.
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18
Slash 4 vent holes in top.
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19
Bake for 50-55 minutes or until golden brown.
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20
Cool completely.
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21
Optional Glaze: Blend icing sugar with milk until smooth.
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22
Drizzle evenly over the cooled pie.
