Ingredients Jump to Instructions ↓

  1. 5 cups fresh pitted and stemmed Bing cherries (about 1 pound 13 ounces)

  2. 2/3 cup granulated sugar

  3. 1/4 cup cornstarch

  4. 2 tablespoons freshly squeezed lemon juice

  5. 1 teaspoon ground ginger

  6. 1/8 teaspoon fine salt

  7. 2 recipes Basic Pie Dough

  8. 1 tablespoon unsalted butter, cut into small pieces

  9. 1 large egg

  10. 1 tablespoon water

  11. 1 tablespoon sanding sugar

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400°F and arrange a rack in the middle. Set a baking sheet lined with aluminum foil on the rack. Combine cherries, sugar, cornstarch, lemon juice, ginger, and salt in a large bowl and mix until cherries are well coated; let sit at room temperature while you roll the dough, at least 20 minutes. On a lightly floured surface, roll out one dough disk into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, trimming off any excess but leaving enough to cover the edges of the plate; place in the refrigerator while you roll out the second disk of dough. Roll the second disk into a round approximately 12 inches in diameter and 1/4 inch thick. Cut into 12 (1-inch-wide) strips. Stir cherry filling to evenly incorporate all the juices, then turn into the prepared pie plate. Dot butter over top of filling. In a small bowl, whisk egg and water together until smooth, then lightly brush the exposed edge of the crust with the egg wash. To make the lattice, evenly space 6 dough strips parallel to one another vertically across the filling. Pull every other strip toward you, folding it in half. Lay one strip horizontally in the center of the pie. Unfold the folded strips over top of the horizontal strip, then fold the ones that are now under the horizontal strip back toward you. Place a second strip horizontally about 1/2 inch from the first. Unfold the folded strips to cover the second horizontal strip. Repeat with a third strip at an equal distance from the second so half of the pie is now covered. Return to the center, lay a horizontal strip on the unwoven side of the pie, and repeat with remaining strips. Trim overhanging strips flush with the pie and, using your fingers or the back of a fork, crimp to seal. Brush the top and edges of the pie with egg wash and sprinkle with sanding sugar. Place the pie on the heated baking sheet and bake for 15 minutes. Reduce the temperature to 350°F and continue baking until the crust is golden brown and the juices are bubbling, about 1 hour. Remove to a wire rack and cool at least 1 hour before serving. Beverage pairing: Domaine Fontanel Rivesaltes Ambré , France. Muscat de Rivesaltes is a lovely appellation in the South of France, where the Muscat grapes get wonderfully ripe and sweet. The dried fruit and nut components in the wine will make a nice accompaniment to the cherries, while a hint of dried flowers will pick up the trace of ginger.


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