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1
Preheat oven to 425 degrees F. In a bowl, combine the flour, 1/3 cup cornmeal, 1/3 cup sugar and 1/2 tsp.
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2
salt.
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3
With a pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs.
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4
Sprinkle in the cold water, 1 Tbsp.
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5
at a time, mixing with your hands until the dough comes together (it will feel dry at first).
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6
Shape into a ball.
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7
Sprinkle remaining 1 Tbsp.
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8
cornmeal onto a large cookie sheet.
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9
With a floured rolling pin, roll the dough into a 13-inch round on cookie sheet.
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10
Use a spatula to gently loosen the round from the sheet.
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11
In a large bowl, combine 1/3 cup sugar and the cornstarch.
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12
Sprinkle half of the sugar mixture over the dough, leaving a 21/2-inch border all around.
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13
Add cherries and any cherry juice to the sugar mixture remaining in the bowl and toss well.
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14
With a slotted spoon, scoop cherry mixture over sugared area on dough round (reserve any cherry-juice mixture in the bowl).
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15
Fold the dough up around the cherries, leaving a 4-inch opening in the center.
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16
Pinch dough to seal any other cracks.
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17
Beat egg white and remaining 1/8 tsp.
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18
salt in a cup.
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19
Brush dough with egg white, then sprinkle with remaining 1 tsp.
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20
sugar.
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21
Pour the reserved cherry-juice mixture through the opening in top of pie.
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22
Refrigerate until well chilled, about 30 minutes.
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23
Put pie in oven and bake until crust is golden brown and cherry mixture is gently bubbling, 45 to 50 minutes.
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24
If necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning.
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25
As soon as pie is done, loosen it from the cookie sheet with a large spatula to prevent it from sticking.
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26
Cool 15 minutes on cookie sheet, then slide onto a wire rack to cool completely.
