1️⃣ Prepare the Cherry Filling

In a saucepan, combine cherries, sugar, cornstarch, and lemon juice.

Cook over medium heat, stirring frequently, until the mixture thickens.

Remove from heat and stir in vanilla extract and butter. Let the filling cool completely before using.

2️⃣ Make the Crust

In a bowl, mix flour, sugar, and salt.

Cut in cold butter using a pastry cutter (or your hands) until the mixture resembles pea-sized crumbs.

Slowly add ice water, a little at a time, mixing just until the dough holds together.

3️⃣ Roll Out the Dough

Take one disc of pie dough and roll it out to fit a 9-inch pie pan.

Carefully place the dough into the pan and press it down gently.

Pour in the cooled cherry filling, spreading it evenly.

4️⃣ Assemble the Pie

Roll out the second dough disc and place it on top.

For a classic crust, seal and crimp the edges.
For a lattice crust, cut strips and weave them over the filling.

Brush the top with an egg wash for a golden, glossy finish.

5️⃣ Bake the Pie

Preheat the oven to 375°F (190°C).

Bake for 45–50 minutes or until the crust turns golden brown.

If the edges brown too quickly, cover them with foil halfway through baking.

6️⃣ Cool & Serve

Let the pie cool completely before slicing—this helps the filling set properly.

Serve as-is or top with vanilla ice cream for an extra treat! 🍒🥧