Old-Fashioned Latticed Cherry Pie
For the pastry:
- 2 cups all-purpose flour, plus more as needed
- 1/2 tsp. salt
- 7 Tbs. cold unsalted butter, cut into pieces
- 1/2 cup cold vegetable shortening, cut into
- 3 Tbs. ice water
- 1 tsp. cider vinegar
For the filling:
- 1 3/4 lb. sweet cherries, such as Royal Ann,
Bing or Rainier, pitted
- 3/4 cup sugar
- 2 Tbs. all-purpose flour
- 1 tsp. kirsch or quetsch (plum liqueur)
- 1 egg yolk
- 1 Tbs. milk
- Vanilla ice cream for serving
To make the pastry, in a large bowl, stir together the flour and salt. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse meal. In a cup or small bowl, combine the water and vinegar. Sprinkle the mixture over the top and, using a fork, toss lightly to moisten evenly. Gather the dough into a ball, being careful not to work it too much, and place on a lightly floured work surface. Divide the dough in half and wrap each half with plastic wrap. Refrigerate for at least 4 hours or for up to 24 hours.
On a lightly floured work surface, roll out 1 ball of dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch pie dish. Unfold and gently press into the dish. Trim the edges flush with the rim of the dish. Place in the freezer for 30 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
Meanwhile, make the filling: In a bowl, toss together the cherries, sugar, flour and kirsch.
Remove the remaining dough from the refrigerator and roll out into an 11-inch round. Using a small knife or a pastry wheel, cut into strips about 3/4 inch wide. Place a large sheet of waxed paper on the work surface and dust lightly with flour. Placing the strips about 1/4 inch apart, weave them on the waxed paper to form a lattice.
Remove the pastry shell from the freezer and pour the cherry mixture into it. Gently lift the waxed paper over the filling and carefully slide the lattice onto the pie. Trim the edges flush with the pan rim and crimp to form an attractive edge. In a small bowl, beat together the egg yolk and milk, and brush over the lattice and pastry edge.
Bake until the juices bubble thickly and the crust is golden, 1 to 1 1/4 hours. Transfer the dish to a wire rack and let the pie cool for 1 hour before serving. Accompany each slice with a scoop of vanilla ice cream. Makes one 9-inch pie; serves 6 to 8.