Sour Cherry Pie

Ingredients

• 2 1/2 cups all-purpose flour (Plus more for dusting)
• 1 tsp fine salt
• 1 tbsp granulated sugar
• 1 cup (2 sticks) unsalted butter (Cold, cut into 1/2-inch cubes - lard was the traditional fat in most historical American pie pastry)
• 6 -8 tbsp ice water (Added one tablespoon at a time until dough just comes together)
• 5 cups fresh sour cherries (Prunus cerasus) (Pitted; Montmorency variety preferred when in season; frozen (thawed and drained) may be substituted out of season)
• 1 to 1 1/4 cups granulated sugar (Adjust to taste; sour cherries vary in acidity by season and variety)
• 3 1/2 tbsp cornstarch (Or 4 tbsp quick-cooking tapioca; flour was the traditional thickener in older American recipes)
• 0.25 tsp fine salt
• 0.5 tsp pure almond extract (Optional; complements the natural bitter-almond note in sour cherries)
• 1 tbsp fresh lemon juice
• 1 egg (Beaten with 1 tbsp water, for egg wash)
• 1 tbsp coarse or turbinado sugar (For sprinkling the top crust; granulated sugar works as a substitute)
• 1 tbsp unsalted butter (Cut into small pieces, dotted over filling before top crust is applied)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Make the pastry dough. Whisk together flour, salt, and sugar in a large bowl. Add cold butter cubes and work them into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add ice water one tablespoon at a time, mixing lightly after each addition, just until the dough holds together when pressed. Do not overwork. Divide dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes or up to two days.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Prepare the filling. Combine pitted sour cherries, sugar, cornstarch, salt, lemon juice, and almond extract (if using) in a large bowl. Stir gently to coat. Let sit for 15 minutes to allow the sugar to begin drawing juice from the cherries. Taste and adjust sugar if needed - the filling should be noticeably tart but balanced.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Roll and line the pan. Preheat oven to 425 degrees Fahrenheit (220 Celsius). On a lightly floured surface, roll one disk of dough into a circle approximately 12 inches in diameter and about 1/8 inch thick. Transfer carefully to a 9-inch pie pan, pressing it gently into the bottom and sides. Leave a 1-inch overhang. Refrigerate the lined pan while you roll the second disk for the top crust.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fill and top the pie. Pour the cherry filling and all accumulated juices into the chilled pastry-lined pan. Dot the filling with small pieces of butter. Place the second rolled crust over the filling. Trim both crusts to a 1-inch overhang, then fold the edges under and crimp firmly to seal. Cut several vents in the top crust to allow steam to escape. Brush the top crust with egg wash and sprinkle with coarse sugar. For a lattice top, cut the second crust into strips and weave over the filling before trimming and crimping.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Bake. Place the pie on a rimmed baking sheet to catch any overflow. Bake at 425 degrees Fahrenheit for 20 minutes, then reduce oven temperature to 375 degrees Fahrenheit (190 Celsius) and continue baking for 35-45 minutes more, until the crust is deep golden brown and the filling is bubbling visibly through the vents. If the edges brown too quickly, shield them with foil or a pie crust shield.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Cool completely before cutting. Transfer the finished pie to a wire rack and allow it to cool for a minimum of two hours before slicing. This resting time is essential: the cornstarch-thickened filling continues to set as it cools. Cutting too early will produce a runny slice. The pie holds well at room temperature for one day; refrigerate after that.', 'performTime': None}