Sour-Cherry Lattice Cobbler

• 3 1/4 pounds fresh sour cherries, stemmed and pitted
• 1 to 1 1/4 cups granulated sugar
• 2 1/2 tablespoons cornstarch
• 1 1/2 tablespoons balsamic vinegar
• Pinch of salt
• All-purpose flour, for dusting
• Pate Brisee (page 224; leave dough in one piece)
• 1 large egg yolk
• 1 tablespoon heavy cream
• Sanding sugar (or granulated sugar), for sprinkling
• Vanilla ice cream or whipped cream, for serving (optional)

1. Line a baking sheet with parchment; set aside.
2. In a bowl, combine cherries, granulated sugar, cornstarch, vinegar, and salt.
3. Pour into a 1 1/2-quart baking dish; set aside.
4. On a lightly floured work surface, roll out the dough to an 18-by-13-inch rectangle at least 1/8 inch thick.
5. Trim to 17 by 12 inches.
6. Cut lengthwise into 3/4-inch-wide strips.
7. Trim five strips to 13 inches in length.
8. Cut the remaining strips in half crosswise to form 8 1/2-inch strips.
9. Lay the five long strips lengthwise over tops of cherries.
10. Use the 8 1/2-inch strips to weave a lattice.
11. (Alternatively, weave the lattice on the back of a baking sheet, transfer to freezer for 5 minutes, then slide off the baking sheet over the fruit.)
12. Press ends of dough strips into the filling.
13. Freeze until firm, about 30 minutes.
14. Meanwhile, preheat the oven to 400F, with the rack in the center.
15. Remove cobbler from freezer and transfer baking dish to the prepared baking sheet.
16. In a small bowl, whisk together egg yolk and cream; brush lattice with egg wash, and sprinkle with sanding sugar.
17. Bake until crust is golden brown and the juices are bubbling, 50 minutes to 1 hour.
18. Cool on a wire rack.
19. Serve warm or at room temperature, with vanilla ice cream or whipped cream, if using.

sour cherries, sugar, cornstarch, balsamic vinegar, salt, flour, brisee, egg yolk, heavy cream, sanding sugar, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/sour-cherry-lattice-cobbler-390277 (may not work)