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The perfect dessert to showcase the flavor of fresh cherries.
|2 pie crusts|
|Flour, for rolling|
|2 lb. Bing cherries, pitted and halved|
|2 tablespoons fresh lemon juice|
|1/2 cup granulated sugar|
|2 tablespoons cornstarch|
|1 egg yolk, beaten with 1 tablespoon water|
|1 tablespoon granulated sugar, for sprinkling|
- Preheat oven to 400 degrees F. Place a piece of parchment paper on a work surface, then flour. Place 1 pie crust on floured parchment paper and roll out to a 14-inch circle. Wrap dough circle around a rolling pin then unroll over a 9-inch pie plate. Gently mold into the bottom and sides of the pie plate without stretching the dough. Trim dough to a 1-inch overhang all around.
- In a large bowl, add cherries, lemon juice, sugar, and cornstarch; gently toss until cherries are coated. Spoon into prepared bottom crust.
- Flour another piece of parchment paper then roll out second pie crust to a 14-inch circle. Cut dough into eight 1 ½-inch-wide strips. Discard the shortest two strips. Weave strips over filling to make a lattice. Trim strips so that they hang over the rim of the pie plate by 1-inch. Tuck strips under rim of bottom crust; press to seal. Crimp all around the edge of the dough with a fork.
- Using a pastry brush, lightly brush lattice topping with egg wash then sprinkle with granulated sugar. Place pie on a rimmed baking sheet. Bake for 50 to 60 minutes, until filling is bubbling all over. When crust starts to brown, about 30 to 40 minutes into baking time, tent with aluminum foil. Transfer pie to a wire rack and let cool to room temperature, at least 3 hours.
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