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1
Whisk milk and vinegar in small bowl to blend.
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2
Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal.
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3
Stir in milk mixture; briefly knead in bowl just until dough comes together.
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4
Gather dough into ball.
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5
Divide into 2 pieces, 1 slightly larger than the other.
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6
Flatten each piece into disk.
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7
Wrap disks separately in plastic and refrigerate 30 minutes.
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8
Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine.
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9
Add cherries and toss to blend.
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10
Let stand 30 minutes.
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11
Preheat oven to 400F.
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12
Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin).
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13
Transfer to 10-inch-diameter glass pie dish.
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14
Roll out second disk on lightly floured work surface to 12x8-inch rectangle.
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15
Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips.
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16
Spoon cherry filling into crust.
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17
Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice.
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18
Press strip ends and edge of crust together to seal.
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19
Crimp edges decoratively.
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20
Brush lattice and edges with egg glaze.
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21
Sprinkle 1/4 cup sugar over lattice.
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22
Bake pie 20 minutes.
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23
Cover crust edges with foil collar to prevent overbrowning.
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24
Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer.
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25
Transfer pie to rack and cool at least 1 hour.
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26
Serve pie warm or at room temperature.
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27
A fluted pastry wheel will cut lattice strips with pretty scalloped edges, but a sharp knife works fine, too.
