Serves 8


2¼ cups all-purpose flour
2 Tbsp. sugar
½ tsp. fine sea salt or table salt
½ cup (1 stick) cold unsalted butter, cut into ½" cubes
½ cup ice-cold water
¾ cup plus 2 tsp. sugar, divided
3 Tbsp. cornstarch
¼ tsp. fine sea salt or table salt
5 cups pitted cherries (about 2 pounds)
¼ cup Amaretto
2 Tbsp. lemon juice (from 1 lemon)
½ tsp. ground cinnamon
1 Tbsp. unsalted butter, cut into ½" cubes
1½ tsp. whole milk


Active time: 50 minutes
Total time: 3 hours, including cooling

Make crust: In a food processor, pulse flour, sugar and salt. Add butter and pulse until it's in pea-size balls; drizzle water through feed tube and process until clumps form. Transfer dough to counter and form two disks, one slightly larger. Wrap each in plastic wrap. Refrigerate for 30 minutes.

Make filling: Preheat oven to 425° and set a baking tray on lowest oven rack. In a medium bowl, mix ¾ cup sugar, cornstarch and salt. Stir in cherries, Amaretto, lemon juice and cinnamon. Set aside.

Unwrap larger disk of dough and set on a floured surface. Dust top with flour. Roll into a 13" round. Transfer dough to a 9½" pie plate and refrigerate. Roll out other disk on floured surface into a 12" round, and cut into 10 (1"-wide) strips.

Pour filling into pie plate, then scatter butter on top. Arrange dough strips over filling, forming a lattice. Trim dough overhang to ¾". Crimp edges to seal.

Brush top of pie with milk and sprinkle with remaining 2 tsp. sugar. Bake 20 minutes. Reduce oven temperature to 350° and bake until crust is golden, about 1 hour more. (If crust browns before filling bubbles, tent with foil.) Let pie cool. Serve warm or at room temperature.


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