Ingredients ⁃ homemade pie crust ⁃ 4 1/2 cups halved & quartered pitted fresh cherries ⁃ 2/3 cup (135g) granulated sugar ⁃ 1/4 cup (28g) cornstarch ⁃ 1 Tablespoon (15ml) lemon juice ⁃ 1 teaspoon pure vanilla extract ⁃ 1 Tablespoon (14g) cold unsalted butter, cut into small cubes ⁃ egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk Instructions ⁃ Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla. ⁃ Roll out the chilled pie dough until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Spread the cherries into the crust. Reserve the juice for the next step. ⁃ Pour leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Dot the pieces of butter on top of the filling. ⁃ Preheat oven to 400°F (204°C). ⁃ Arrange the lattice. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the pie crust edges. ⁃ Lightly brush the top of the pie crust with the egg wash. ⁃ Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes. ⁃ Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice i
