Cherry Pie

In a large mixing bowl, combine 390g all-purpose flour and 3g (1/2 tsp) fine table salt. Add 226g cold 1cm-cubed unsalted butter, and use a pastry cutter or your fingertips to rub butter into the flour until the mixture forms coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 75ml ice-cold water 1 tablespoon at a time, tossing gently, until the dough just holds together when squeezed (do not overmix, as this creates tough crust). Split the dough into two equal 280g discs, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 1 hour before rolling.

While the dough chills, make the cherry filling: in a medium heavy-bottomed saucepan, combine 900g pitted, halved sweet cherries, 150g granulated sugar, 30g cornstarch, remaining 2g (1/2 tsp) salt, and 15ml fresh lemon juice. Stir over medium-low heat (stovetop setting 4/10) for 8–10 minutes, stirring occasionally, until cherries release juice and the liquid thickens to a glossy, syrupy consistency that coats the back of a spoon. Remove from heat, stir in 1.25ml (1/4 tsp) almond extract, and let filling cool completely to room temperature (about 30 minutes) before use.

Preheat your oven to 200°C (400°F). Remove one chilled dough disc from the fridge, let it rest for 5 minutes at room temperature to soften slightly, then roll it on a lightly floured surface to a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Gently lift and lay the rolled dough into a 23cm (9-inch) ceramic pie dish, pressing it firmly against the bottom and sides, leaving a 2.5cm (1-inch) overhang around the dish rim. Trim any excess dough longer than 1 inch with kitchen shears.

Pour the fully cooled cherry filling into the dough-lined pie dish, spreading it into an even layer. Roll the second chilled dough disc into an identical 30cm (12-inch), 3mm thick circle, then drape it evenly over the top of the cherry filling. Press the top and bottom crust edges together firmly to create a tight seal, then crimp the edge decoratively with your fingers or a fork. Cut 5 evenly spaced 5cm (2-inch) slits in the top crust to allow steam to escape during baking.

Brush the entire top crust and crimped edges evenly with prepared egg wash, then sprinkle the surface with 12g coarse sanding sugar. Place the pie on a rimmed baking sheet to catch any bubbling drips, then bake at 200°C (400°F) for 25 minutes. Reduce the oven temperature to 180°C (350°F) without keeping the door open for too long, and bake for an additional 30–35 minutes, until the crust is a deep golden brown and filling is actively bubbling through the top slits.

Remove the baked pie from the oven and transfer it to a wire cooling rack. Let it cool completely at room temperature for a minimum of 2 hours before slicing, to allow the filling to set fully. Serve slices at room temperature or slightly warmed, paired with vanilla ice cream or freshly whipped cream if desired.