Instructions
Prepare Crust:
Step 1
For the crust, combine flour, salt, and C&H® Organic Raw Cane Sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal.
Step 2
With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds).
Step 3
Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
Prepare Filling:
Step 1
Combine 3 cups cherries, C&H® Organic Raw Cane Sugar, and salt in a heavy saucepan. Cook over medium-high heat, stirring frequently, until the fruit has softened (10-12 minutes).
Step 2
Add lemon juice. Gradually whisk in cornstarch until completely dissolved. Continue cooking for 2-3 more minutes, until filling is thick and jammy, and the sauce coats the back of a spoon.
Step 3
Transfer filling to a mixing bowl and stir in remaining 3 cups cherries. Let filling cool to room temperature before using (filling can be made ahead and chilled overnight).
Roll Dough:
Step 1
Place one disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board.
Step 2
Transfer dough to a 9-inch pie pan. Trim overhang to 1 inch and chill for 10 minutes.
Step 3
Repeat the rolling process with the second disc of dough, rolling out to just under a 1/4-inch thickness. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch strips for the lattice top. Chill the strips for 10 minutes.
Assemble Pie:
Step 1
Spoon cherry filling into chilled bottom crust and arrange dough strips over the top in a lattice pattern. Fold over dough overhang and crimp edges.
Step 2
Chill assembled pie in the freezer for at least 1 hour before baking, or overnight (if freezing overnight, lightly cover with plastic wrap).
Bake Pie:
Step 1
Place a rimmed baking sheet lined with foil in the oven and preheat to 375°F. Brush lattice lightly with heavy cream and sprinkle with C&H® Organic Raw Cane Sugar. Place pie on pre-heated baking sheet and bake for 20 minutes.
Step 2
After 20 minutes, reduce heat to 350°F and continue baking another 40-50 minutes (for a total baking time of 60-70 minutes), until crust is golden and fruit juices are bubbling slowly at the center of the pie. If pie is fully frozen, baking time may be up to 90-100 minutes.
Step 3
Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
Step 4
Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.
Chef's Tip
The dough and cherry filling can be made 1-2 days in advance and refrigerated until ready to use.
