2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
1 cup plus 1 tablespoon sugar
3 tablespoons starch
1/4 teaspoon salt
2 pounds cherries or black cherries
1 teaspoon vanilla shugar
Vanilla ice cream
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Let dough soften slightly before rolling out.
Preheat oven to 425°F. Whisk 1 cup sugar, vanilla sugar, starch, and salt in medium bowl to blend. Stir in pitted cherries; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal.
Bake pie 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
I cooked this pie with black cherries and it turned out sweet and juicy. As for me, piece of this pie with ice cream is a perfect summer dessert, of course if you dont mind about amount of butter
Photographer Maria Komar