I ended up pitting and freezing all those gorgeous sour cherries we picked up a couple of weeks ago. I didn’t make a pie that weekend, so I wanted to save them for July 4th. My family was over again yesterday, and while it wasn’t quite the holiday we were expecting (my brother was in the ER, Hannah had a slight fever) we made the most of it and ate plenty of food (my mom made mac ‘n cheese!). Including this, my first real sour cherry pie.

This was a Martha recipe, although in her recipe the pie didn’t have a lattice top (just a solid top with holes cut out of it). But, if you’re going to make a cherry pie I say you really need to go all the way. It was delicious, and even better with ice cream. I think I may still love sweet cherry pie a little bit more, but this tasted exactly like summer. And I was just so happy to be making a pie, I can’t believe this is my first of the year.

Martha Stewart’s Classic Cherry Pie with a Butter Crust
For the filling
2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 tablespoons unsalted butter, cut into small pieces

For the crust
Pate Brisee (I used my go-to Martha recipe)
All-purpose flour, for surface
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.

Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling.

Dot top with butter. Refrigerate while making top crust.

Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. **I strayed from the original recipe at this point, and I cut my dough into roughly 1″ strips to make a lattice for the pie.

Then I arranged them in an overlapping lattice pattern, crimping the ends into the side of the pie dish.

Fold edges under; crimp as desired. Freeze for 20 minutes.

Brush crust with egg wash.

Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.