Recipe adapted from Thomas Keller's Ad Hoc at Home
Servings: 6-8 servings
For the Crust:
2 1/2cupsall purpose flourplus some for rolling dough
1 1/4teaspoonkosher salt
2 1/2sticks unsalted buttercut into cubes and chilled
For the filling:
1tablespoonvanilla bean paste
2tablespoonsturbinado sugar or granulated sugar
Place the flour, salt, sugar and butter in a food processor and pulse until the dough becomes crumbly with pea sized pieces of dough. With the processor running, slowly add the water until the dough forms a ball. Remove the dough and divide into two pieces, one slightly larger than the other. Form each dough ball into a disk and wrap tightly with plastic wrap. Refrigerate for 6 hours or overnight.
Preheat oven to 400 degrees and position one oven rack on the bottom and one in the center.
In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Set aside.
In a large bowl, add 6 cups of cherries. Set aside. Add the remaining cherries to a blender and puree. Add the pureed cherries to a medium saucepan and stir in the sugar and vanilla bean paste. Bring to a simmer over medium heat and cook for approximately 15-20 minutes, stirring constantly to prevent the bottom from burning. Continue cooking until the mixture has reduced to 1 1/4 -1 1/2 cups. Reduce the heat to low and add the cornstarch mixture while stirring. Bring to a boil and then remove from the heat. Transfer to a bowl and allow to cool to room temperature.
Roll out the larger dough disk and place it in a pie plate. Roll out the smaller disk on a piece of parchment and cut into 1 inch strips. Refrigerate for 5-10 minutes.
Remove both doughs from the refrigerator. Stir the puree into the whole cherries and pour the mixture into the pie shell. moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first two in an X in the center of the pie. Arrange them at 90 degree angles or at a sharper 45-degree angle. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press the ends of the strips firmly to the edge of the bottom crust and cut excess dough with kitchen shears or a paring knife.
Beat one large egg with 1 tablespoon of water and brush the lattice top thoroughly. Sprinkle with 2 tablespoons turbinado sugar or granulated sugar.
Bake the pie on the bottom rack of the oven for 20 minutes. Lower the heat to 375 and move the pie to the center rack. Continue baking until the crust is golden brown and the filling is bubbling, approximately 20-30 minutes.
Transfer the pie to a cooling rack and allow to cool.....completely. (do not cut it too soon or the filling will not have time to set.)
Serve with a dollop (or mountain) of whipped cream or vanilla ice cream.