Ingredients
Unbleached all-purpose flour, for dusting
Test Kitchen’s Favorite Pate Brisee
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1 vanilla bean, seeds scraped
2 pounds fresh sour cherries, pitted (about 6 cups), or 1 3/4 pounds frozen sour cherries, partially thawed
2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten
Preparation
Preheat oven to 375 degrees. Place a foil-lined rimmed baking sheet on bottom rack to catch juices.
On a lightly floured surface, roll out one disk of dough to 1/8 inch thick. Cut out an 11-inch round and fit into a 9-inch pie plate. Refrigerate crust while you prepare filling.
In a large bowl, combine sugar, cornstarch, salt, and cinnamon. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries and toss. Transfer cherry mixture to crust. Dot top with butter.
On a lightly floured surface, roll out second disk of dough to 1/8 inch thick. Using a pastry wheel, cut into 1/2-inch-wide strips. Working with one strip at a time, gently lift from each end and twist in opposite directions to twirl.
Starting at center of pie, place strip over filling in a spiral. Repeat with more strips, connecting them as you go by gently pinching adjoining ends together (you will have leftover strips; reserve for another use). Brush spiral and exposed edge of bottom crust with egg wash.
Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 30 minutes). If top begins to brown too quickly, tent with foil and continue to bake. Transfer to a wire rack and let cool completely. Pie can be stored at room temperature (covered loosely with parchment and tented with foil) up to 1 day.
