Sour Cherry Pie

What a delicious pie - a summer favorite!!

• Ready In: 30 mins
• Serves: 8

Ingredients

•  flour, for dusting
• 1  double  pie shell (2 disks pate brisee)
• 1  cup sugar
• 3  tablespoons cornstarch
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cinnamon
• 1  vanilla bean, halved lengthwise, seeds scraped and reserved
• 2  lbs  fresh sour cherries, pitted (about 6 cups)
• 2  tablespoons unsalted butter, cut into small pieces
• 1  large egg, lightly beaten
• 1⁄2 cup  apricot jam

Directions

1. Preheat oven to 375°F Place foil on bottom oven rack to catch any juices.
2. MAKE THE CRUST: In a lightly floured work surface, roll out dough into a 14-inch round (1/4-inch thick). Fit dough into a 9-inch pie plate.
3. On a lightly floured piece of parchment, roll out disc of dough to 1/8-inch thickness. Trim to make a 9x12-inch rectangle. Using a clean ruler as a guide, cut 16 strips (each 12-inches long by 1/2-inch wide) with a fluted pastry wheel or sharp knife. Place strips on a parchment lined baking sheet, and refrigerate until cold, about 10 minutes.
4. Combine sugar, cornstarch salt and cinnamon in a large bowl. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries and toss. Pour cherry mixture into prepared pie plate. Dot top with butter. Lightly brush exposed edge of crust with egg.
5. MAKE THE LATTICE: Lay 8 strips of dough across the pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the second perpendicular strip. Rpeat, weaving strips, across half the pie.
6. Return to center, lay a perpendicular strip on woven side of pie and repeat. Trim sides to make a 1-inch overhang. Tuck extra under rim of crust, and crimp to seal. Brush with egg.
7. Bake until crust is golden and juices are bubbling (if using fresh cherries, begin checking after 1 hour, if using frozen begin checking after 1 hour and 25 minutes). If top begins to brown too quickly, tent with foil and continue to cook.
8. Let pie cool slightly on a wire rack., Meanwhile, warm jam in a saucepan over medium heat, then pass through a sieve. Brush warm pie with jam and let cool. Pie can be stored at room temperature (covered loosely with parchment paper and tented with foil) for up to 1 day.