Sweet cherry filling, encased in a delicious buttery pastry, all made completely from scratch – impressive but easy.
for the pie crust:
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks / 225 g cold butter
- ¼ cup ice water
for the filling:
- 2 lbs / 900 g cherries, pitted and halved
- ½ cup sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 1 egg, divided
- 1 tbsp granulated sugar, for sprinkling
- Combine flour, salt, and sugar in a food processor, and pulse to mix. Add cubed butter and pulse until mixture resembles coarse meal. Sprinkle with the ice water and pulse until dough is crumbly but holds together when squeezed. Divide dough in half, wrap each in plastic and press to shape into two disks. Refrigerate for 1 hour, until firm.
- Preheat oven to 375° F / 190° C, with rack in the lower third. On a floured surface roll one of the dough disks into a 14″ / 35 cm round. Wrap dough around the rolling pin and unroll over a 9″ / 23 cm tart pan with a removable bottom. Gently fit into bottom and sides of plate, folding edges toward the center to reinforce. Cover with plastic wrap and refrigerate for 30 mins, until firm.
- Uncover tart and prick bottom all over with a fork. Line with parchment and fill with pie weights. Bake for 15 mins, remove weights and parchment, and continue baking for extra 10 mins, until bottom of crust is lightly browned. Remove from oven and brush crust with beaten egg white, let cool for 5 mins.
- Meanwhile, combine cherries, sugar, lemon juice and cornstarch in a bowl, and toss until cherries are coated. Pour into the prepared crust.
- Roll the second dough disk on a floured surface to a 14″ / 35 cm round. Cut into strips and weave strips over filling to form a lattice (or use a lattice cutter and transfer cut dough over filling). Trim strips to rim and press to bottom crust to seal.
- Brush lattice with egg wash (1 egg yolk, beaten with 1 tbsp of water), and sprinkle with granulated sugar. Bake for 60 mins, until filling is bubbling and top crust is golden brown (tent with aluminum foil about half way through, when crust starts to brown). Transfer to a wire rack and cool to room temperature.
