Foolproof Cherry Pie

Ingredients:

• 2 foolproof all-butter pie crusts
• 2 pounds cherries, pitted (fresh or frozen)
• 3 tablespoons cornstarch
• 1/2 cup (99g) granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 tablespoons freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small cubes
• 1 large egg
• 2 teaspoons water
• 2 tablespoons sparkling sugar (optional)
• Optional additions:
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cherry liqueur (like Kirsch)

Instructions:

Prepare the Crust:

1. Roll out bottom crust: Follow instructions for your foolproof all-butter pie crust. Roll out one crust on a lightly floured surface to a 12-inch circle.
2. Transfer to pie pan: Carefully transfer dough to a buttered pie pan. Gently fit dough into pan, ensuring no gaps. Prick bottom with a fork. Trim overhang to 1 1/2 inches.
3. Chill crust: Cover with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours (or freeze for up to 2 months).

Prepare the Lattice Strips:

1. Roll out top crust: Roll out the second pie crust on a lightly floured surface to a 12-inch circle.
2. Cut strips: Using a pastry cutter, slice dough into 10 strips (adjust width to your preference).
3. Chill strips: Lay strips on a parchment-lined baking sheet and refrigerate until needed.

For the Cherry Pie Filling:

1. Combine ingredients: In a large saucepan over medium-high heat, combine cherries, cornstarch, sugar, salt, vanilla extract, almond extract, lemon juice, and optional cherry liqueur.
2. Simmer and thicken: Simmer, stirring constantly, until mixture thickens (about 8 minutes).
3. Cool filling: Reduce heat to low and cook for 2 minutes. Transfer to a heatproof bowl and cool to room temperature.

For the Egg Wash:

1. Combine egg and water: In a small bowl, beat egg and water until combined. Set aside.

Assembly and Baking:

1. Preheat oven: Preheat oven to 425°F (220°C).
2. Assemble pie: Remove crust and lattice strips from refrigerator. Scrape cooled cherry filling into pie crust. Dot with butter cubes.
3. Create lattice top: Lay 6 strips parallel across the filling, leaving space between. Fold back every other strip and place a perpendicular strip. Unfold folded strips. Continue weaving strips.
4. Trim and crimp edges: Trim edges of strips to 1/2-inch overhang. Roll excess dough onto the edge of the pie plate and crimp to seal.
5. Egg wash and sugar: Brush crust edges with egg wash and sprinkle with sparkling sugar (if using).
6. Bake: Place pie on a baking sheet and bake for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for 50 minutes, or until crust is golden and filling is bubbling.
7. Cool: Place pie on a wire rack and cool for at least 2 hours before slicing.

Optional additions:

• For extra flavor: Add cinnamon, nutmeg, or cherry liqueur to the filling.
• For a thicker filling: Increase cornstarch by 1 tablespoon.
• For a shinier crust: Brush the entire crust with egg wash before baking.

Enjoy your delicious Classic Cherry Pie with Lattice Crust!