Name: Double Crust Cherry Pie
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 1 cup unsalted butter; 1/2 cup plus 1 tablespoon buttermilk; 4 cups pitted fresh cherries; 5 tablespoons cornstarch; 2/3 cup granulated sugar; 1/8 teaspoon salt; Juice of half a lemon; Dash of almond extract; 1 tablespoon unsalted butter; 1 egg, beaten with 2 tablespoons water; Granulated sugar for topping

Ingredients

Scale

For the Crust:

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup unsalted butter
1/2 cup plus 1 tablespoon buttermilk

For the Filling:

4 cups pitted fresh cherries
5 tablespoons cornstarch
2/3 cup granulated sugar
1/8 teaspoon salt
Juice of half a lemon
Dash of almond extract
1 tablespoon unsalted butter
1 egg, beaten with 2 tablespoons water
Granulated sugar for topping

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Instructions

In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To make the filling:
Gently stir together the cherries, cornstarch, sugar, salt, lemon and almond extract in a large bowl.
To roll out the pie crust:
On a well-floured surface, roll the bottom crust 1/8″ thick and about 12″ in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
Roll out the top crust in the same manner.
Use a small heart-shape cookie cutter to cut a vent hole in the top crust.
Spoon filling into piecrust. Dot the filling with the bits of cold butter.
Top with crust. Fold both layers of pie dough under and crimp with a fork or your finger.
To finish:
Place a rack in the center of the oven and preheat oven to 400o F. Line a baking sheet with parchment paper and set aside.
Brush the egg wash over pie crust, then sprinkle with sugar.
Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 40 to 45 minutes more, or until the crust is golden and the cherry filling is bubbling. Remove from the oven and allow to cool completely before serving.