Ultimate Cherry Pie

Ultimate Cherry Pie

2 1/2 cups cake flour
3 tablespoons granulated sugar
1 teaspoon salt
3/4 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small pieces
5 tablespoons ice water

4 cups stemmed, pitted, coarsely chopped cherries
3/4 cup dried cherries
3/4 cup granulated sugar
1/4 cup cornstarch
2 teaspoons vanilla extract

1 large egg
2 teaspoons milk or cream

To make the crust, in a large mixing bowl, stir together flour, 3 tablespoons sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Meanwhile, stir together cherries, dried cherries, 3/4 cup sugar, cornstarch and vanilla extract until well combined.

Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with cherry mixture. Roll out additional dough disc and top cherry mixture; trim and flute edges. Slice some cuts in the center of pie. Whisk together egg and cream in a small bowl and brush evenly over pie dough.

Bake for 1 hour-1 hour and 10 minutes, or until deep golden brown. Cool completely on a wire rack.

Makes 8 servings