Makes one 9-inch pie
|2 1/2||cups flour|
|3/4||cup (1 1/2 sticks) cold unsalted butter, cut up|
|1/2||cup solid vegetable shortening, chilled|
|1/4||cup ice water, or more as necessary|
|Extra flour (for sprinkling)|
2. On a lightly floured counter, knead the dough gently until it comes together. Divide it in half. Shape each half into a disk. Wrap them in foil and refrigerate for at least 30 minutes and for up to 1 day.
|1/4||teaspoon ground cinnamon|
|2 1/2||pounds fresh cherries, stemmed and pitted (enough to make 6 cups)|
|2||tablespoons butter, cut up|
|Extra sugar (for sprinkling)|
2. In a bowl combine the sugar, cornstarch, and cinnamon. Add the cherries and toss to combine.
3. On a floured counter, roll out one piece of dough to a 10-inch round. Lift the dough onto a rolling pin and ease it into the pan. Turn the edges of the pastry under all around to make a neat hem. Fill the crust with the cherry mixture. Dot with butter.
4. Roll the remaining dough into a 13-by-11-inch rectangle. With a ravioli cutter or long chef's knife, cut 12 strips. Lay 6 strips across the pie, spacing them evenly. Set the other 6 strips on the first set on a diagonal. With scissors cut the strips even with the edges of the pie. Crimp the edges. Gently brush the lattice with water and sprinkle with sugar. Place the pie on the baking sheet.
5. Reduce the oven temperature to 425 degrees. Bake the pie for 20 minutes or until the top is golden. Lower the heat to 375 degrees and continue baking for 30 minutes until the filling is bubbling at the edges. (Total baking time is 50 minutes.) Cool on a wire rack. Jonathan Levitt