Lattice Cherry Slab Pie

Servings: 12

Total time: 2 hours, including chilling time

INGREDIENTS

For dough:
3 ¾ cups (450 g) all purpose flour
1 tablespoon granulated sugar
1 ½ teaspoon Diamond Crystal® Baking Salt
1 ½ cups unsalted butter, cold and cubed
½ cup ice water
For filling:
6 cups fresh or frozen cherries, pitted
¾ cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
½ teaspoon almond extract
¼ teaspoon Diamond Crystal® Baking Salt
1 large egg, beaten
2 tablespoons coarse or raw sugar
Vanilla bean ice cream, for serving

DIRECTIONS

For dough: Whisk together flour, sugar and baking salt in a large bowl. Add butter and cut in using a pastry knife or fingertips until coarse crumbs form. Add water and mix until rough dough forms. Divide dough into 2 equal pieces and press into discs. Wrap tightly with plastic wrap and refrigerate for at least 1 hour.
For filling: Combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract and baking salt in a large saucepan over medium heat. Cook, stirring often, until thickened, about 5-7 minutes. Remove from heat and let cool completely.
Preheat oven to 400°F.
On a lightly floured surface roll out one dough disc to a 10-inch by 14-inch rectangle. Press dough into the bottom and up the sides of a rimmed 9x13-inch sheet pan. Pour in cooled cherry filling in an even layer and set aside.
Roll out second dough disc to a rectangle about ¼-inch in thickness. Cut out dough sheet into 1-inch wide strips and arrange them over pie filling in a lattice pattern. Trim and crimp edges to seal.
Brush top of pie with egg and sprinkle with coarse sugar. Bake until golden-brown and filling is bubbling, about 35-40 minutes.
Let pie cool at least 20 minutes before slicing and serving with ice cream. Enjoy!