Sour Cherry Pie Recipe

In a large bowl, combine the flour, salt, and sugar. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

In a large mixing bowl, combine the pitted sour cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed. Let the filling sit for 15 minutes.

Preheat your oven to 425°F (220°C).

Roll out one of the dough disks on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim the edges.

Pour the cherry filling into the crust, making sure it’s evenly spread. Dot the filling with small pieces of butter.

Roll out the second dough disk and place it over the filling. Trim the edges, and crimp them together to seal. Cut a few slits in the top crust for steam to escape.

Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.

Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

If the edges of the crust start to brown too quickly, cover them with foil.

Allow the pie to cool for at least 2 hours before serving to let the filling set.