Classic Cherry Pie

Ingredients

• 3 cups all-purpose flour
• 1 tsp. salt
• 2 Tbsp. sugar
• 2 1/2 sticks butter
• 1 large egg

• 5 cups fresh sweet cherries, pitted (or frozen cherries, thawed and  drained)
• 3 Tbsp. quick-cooking tapioca
• 1 1/4 cups sugar
• 1/8 tsp. salt

Directions

To  make dough: Place flour, salt, and sugar in the bowl of a mixer fitted  with a paddle attachment; combine on low speed. Cut butter into small cubes; add  to bowl. Mix on low until butter resembles pea-size balls; then, while mixer is  running, add 1/4 cup very cold water, 1 tablespoon at a time. Mix until  ingredients just come together. If dough won’t quite combine, add an extra  tablespoon water.

Divide dough in half. Shape each piece into a flat,  round disk. Roll each between 2 pieces of parchment or waxed paper until dough  is 1/8-inch thick. Chill (in paper), lying flat, for at least 1 hour before  using.

To make filling: Place cherries in a bowl. Toss  with tapioca, sugar, and salt; let sit for 15 minutes.
Preheat oven to  425°. Remove dough from refrigerator and place on a countertop.

Remove top piece  of parchment from 1 sheet, and lay it dough side down in a 9-inch pie pan. Pull  the other piece of paper off, and let dough sit for a few minutes to soften.  When it has become pliable, gently press it into pan. Trim edges, but leave a  1/2-inch overhang.

Work with other dough sheet to prepare lattice top.  Peel off top piece of paper and immediately place it back on dough. Flip dough  over; remove and discard the other piece of paper. Cut dough into 1/2-inch  strips.

Pour filling into pie shell. Lay half of dough strips evenly  across the top, keeping a 1/4- to 1/2-inch gap between strips. Form a lattice by  weaving the remaining strips perpendicular to the first layer (again keeping a  1/4- to 1/2-inch gap between strips).

Trim excess dough around rim so  edges of lattice match up with the ½-inch overhang of bottom crust. Dust your  fingers with flour, then pinch top and bottom layers of dough together to form a  ridged crust. Continue crimping dough around entire pie shell, flouring your  fingers as needed.

Place pie pan on a baking sheet, and set it on a rack  in bottom third of oven. Bake for 10 minutes. Meanwhile, beat egg in a bowl.  Pull pie out of oven and brush egg on crust. Return to oven and lower heat to  350°; bake for 45 minutes or until crust is golden brown and fruit is bubbling  and thickened. Remove from oven. Allow to cool at least 1 hour before  serving.