Cherry Pie

• 1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie (page 5)
• 1/2 cup heavy cream (to glaze the top crust and crimped pie edges)
• 4 1/2 cups fresh Bing cherries, stemmed, pitted, and halved
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons fresh lemon juice
• 3 tablespoons cornstarch
• Pinch of ground nutmeg
• Pinch of ground cinnamon

1. Preheat the oven to 425F.
2. To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
3. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
4. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
5. Set the pie shell to the side while you make the filling.
6. To prepare the filling, in a large bowl, mix together the cherries, 1/2 cup sugar, and the lemon juice.
7. Set the bowl aside for approximately 5 minutes, allowing the juice to set.
8. In a small bowl, mix together the remaining 2 tablespoons sugar, the cornstarch, the nutmeg, and the cinnamon.
9. Add the cornstarch mixture to the cherries and mix well.
10. Place the cherry mixture in the pie shell, distributing it evenly.
11. To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle.
12. Using a sharp knife or a pastry wheel, cut the dough circle into 3/4-inch strips.
13. Place the strips over the top of the pie filling, lattice style, so that the edges of each strip meet the crimped edges of the bottom crust.
14. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
15. Brush the crust edges and lattice strips with heavy cream for a perfect, golden brown finish.
16. To bake, place the pie plate on a baking sheet and bake for 15 minutes.
17. Reduce the heat to 375F and continue baking for 35 to 40 minutes, or until the crust is golden brown and the juices begin to bubble.
18. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
19. Cherry Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
20. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

recipe traditional pastry, heavy cream, fresh bing cherries, sugar, lemon juice, cornstarch, ground nutmeg, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/cherry-pie-390337 (may not work)