DOUBLE-CRUSTED FRESH CHERRY PIE

RECIPE CREATED BY JOY THE BAKER EXCLUSIVELY FOR NORDSTROM

Makes 1 9" pie

For the crust:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup unsalted butter
1/2 cup plus 1 tablespoon buttermilk

For the filling:
4 cups pitted fresh cherries
5 tablespoons cornstarch
2/3 cup granulated sugar
1/8 teaspoon salt
Juice of half a lemon
Dash of almond extract
1 tablespoon unsalted butter
1 egg, beaten with 2 tablespoons water
Granulated sugar for topping

FOR THE CRUST:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks, 8 ounces) cold unsalted butter
1/2 cup plus 1 tablespoon cold buttermilk

TO MAKE THE CRUST:
In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. 

Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well
in the mixture and pour in the cold buttermilk. 

Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured  work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide
the dough in two and gently knead into two disks. 

Wrap each disk in plastic wrap and refrigerate for
1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute
the moisture.
TO MAKE THE FILLING:
Gently stir together the cherries, cornstarch, sugar, salt, lemon and almond extract in a large bowl.

TO ROLL OUT THE PIECRUST:
On a well-floured surface, roll the bottom crust
1/8" thick and about 12" in diameter. Transfer it to a pie pan. Trim the edge almost even with the  edge of the pan.
Roll out the top crust in the same manner.
Use a small heart-shape cookie cutter to cut a vent hole in the top crust.
Spoon filling into piecrust. Dot the filling with the bits of cold butter.
Top with crust. Fold both layers of pie dough under and crimp with a fork or your finger. 

TO FINISH:
Place a rack in the center of the oven and
preheat oven to 400º F. Line a baking sheet  with parchment paper and set aside.
Brush the egg wash over piecrust, then
sprinkle with sugar.
Place pie on baking sheet and bake for 15  minutes, then reduce the temperature to 350°F and bake the pie for 40 to 45 minutes more, or  until the crust is golden and the cherry filling is
bubbling. Remove from the oven and allow to cool completely before serving.

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