Classic Sour Cherry Pie with Lattice Crust

Ingredients

• 5 cups cherries dark sweet sour whole pitted ( 2 pounds unpitted cherries)
• 3 tablespoons cornstarch 
• 5 tablespoons ice water ()
• 1 teaspoon lemon juice ) fresh sour (if using cherries)
• 1 tablespoon milk ()
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2.5 cups unbleached all purpose flour 
• 2 tablespoons butter unsalted cut into 1/2-inch cubes ()
• 0.5 teaspoon vanilla extract 
• 8 servings whipped cream 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• aluminum foil
• pie form

Directions

1. Whisk flour, sugar, and salt in large bowl to blend.
2. Add butter and rub in with fingertips until small pea-size clumps form.
3. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled.
4. Let dough soften slightly before rolling out.
5. Position rack in lower third of oven and preheat to 425°F.
6. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
7. Roll out 1 dough disk on floured surface to 12-inch round.
8. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch.
9. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.
10. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal.
11. Brush lattice crust (not edges) with milk.
12. Sprinkle lattice with remaining 1 tablespoon sugar.
13. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F.
14. Bake pie until filling is bubblingand crust is golden brown, covering edges with foil collar if browning too quickly,about 1 hour longer.
15. Transfer pie to rack and cool completely.
16. Cut into wedges andserve with vanilla ice cream.