Fresh Cherry Pie

Ingredients

For the crust

• 2 1/2 cups all purpose flour, plus some for rolling dough
• 1 1/4 teaspoon Kosher salt
• 2 tablespoons granulated sugar
• 2 1/2 sticks unsalted butter, cut into cubes and chilled
• 1/4 cup cold water

For the filling

• 4 cups fresh cherries, pitted
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 egg, lightly beaten
• 2 tablespoons granulated sugar

Instructions

For the dough

1. Place the flour, salt, sugar and butter in a food processor.
2. Pulse until the dough becomes crumbly with pea sized pieces of dough.
3. Slowly add the water until the dough forms a ball.
4. Remove the dough and divide into two pieces, one slightly larger than the other.
5. Form each dough ball into a disk and wrap tightly with plastic wrap.
6. Refrigerate for 6 hours or overnight.

For the cherry pie

1. Preheat oven to 400 degrees and position one oven rack on the bottom and one in the center.
2. Remove dough from the refrigerator.
3. In a large bowl, toss the cherries, sugar, cornstarch, lemon juice, cinnamon and nutmeg together to combine thoroughly. Set aside.
4. On a lightly floured surface, roll out one dough disk to 1/4 inch thick.
5. Transfer the dough to a pie plate and gently press into the plate to fit.
6. Pour the cherries into the pie plate and fold the sides of the dough up over the cherries. Set aside.
7. Roll out the second dough disk to 1/4 inch thick. Cut out shapes using a cookie cutter.
8. Place the dough shapes over the top of the cherries being sure to overlap but still leaving a few open spaces to allow the steam to escape.
9. Brush the top of the dough with egg and sprinkle with sugar.
10. Bake the pie for 20 minutes at 400 degrees.
11. Turn the heat down to 350 degrees and bake for an additional 30-40 minutes or until the crust is golden brown and the filling is bubbling.
12. Allow the pie to cool for 6 hours or overnight before serving.