Curtis Stone'S Cherry-Amaretto Lattice Pie

• Buttery Pastry Dough
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon fine sea salt or table salt
• 1/2 pound 2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• About 1/3 cup ice water
• Cherry-Amaretto Lattice Pie
• 3/4 cup plus 2 teaspoons sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 5 cups pitted fresh dark sweet cherries (about 2 pounds unpitted cherries)
• 1/4 cup amaretto
• 2 tablespoons fresh lemon juice
• 1 cinnamon stick
• 1 tablespoon tablespoon unsalted butter, cut into 1/2-inch cubes
• 1 1/2 teaspoons whole milk
• Vanilla ice cream, for serving

1. To make the pastry dough: In a food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and pulse about 10 times, or until the butter is in pea-size pieces; do not overprocess. While pulsing the processor, add 1/3 cup of the ice water, then pulse just until moist clumps of dough form, adding more water 1 tablespoon at a time if necessary.
2. Transfer the dough to a work surface and divide it in half. Make one half slightly larger and shape each piece into a thick disk. Wrap individually in plastic wrap and refrigerate for at least 30 minutes before rolling out.
3. Position one rack in the lower third of the oven and a second rack just above it. Set a baking sheet on the bottom rack. (Being near the heat source will help the bottom crust bake and brown properly. The baking sheet will catch any bubbled-over juices.) Preheat the oven to 425u0b0 F.
4. In a medium bowl, combine 3/4 cup of the sugar, the cornstarch, and the salt. Stir in the cherries, amaretto, lemon juice, and cinnamon stick; set aside.
5. Unwrap the larger disk of dough, set it on a floured surface, and lightly dust the top of the dough. Roll out the dough into a 13-inch round, occasionally rotating the dough and dusting it with flour to prevent sticking. Brush away the excess flour and transfer the dough to a 9 1/2-inch glass pie plate, centering it in the pie plate and letting the excess dough hang over the edges. Lightly press the dough into the dish. Refrigerate the pie shell.
6. On the floured surface, roll out the other disk of dough into a 12-inch round. Using a large knife, cut ten 1-inch-wide strips from the dough round.
7. Transfer the cherry filling to the pie shell, then scatter the butter on top. Arrange the dough strips over the filling, forming a lattice (see Note on page 146). Trim the dough overhang to 3/4 inch. Pinch the bottom crust and strips together and fold the overhang under. Crimp the edges to seal. Lightly brush the lattice with the milk and sprinkle the remaining 2 teaspoons sugar over it.
8. Bake the pie on the rack above the baking sheet for 20 minutes. Reduce the oven temperature to 350u0b0 F and bake the pie for about 1 hour longer, or until the crust is deep golden and the filling is bubbling. If the crust begins to brown too quickly, tent the pie with foil. Let the pie cool on a wire rack until warm, about 1 hour.
9. Cut the pie into wedges and serve warm with ice cream.

pastry dough, flour, sugar, salt, cold unsalted butter, water, pie, sugar, cornstarch, salt, sweet cherries, amaretto, lemon juice, cinnamon, unsalted butter, milk, vanilla ice cream

Taken from food52.com/recipes/71614-curtis-stone-s-cherry-amaretto-lattice-pie (may not work)