Latticed Cherry Pie
Serves 6 to 8
3 cups all-purpose flour
3/4 teaspoon salt
10 tablespoons cold unsalted butter, cut into 8 pieces
12 tablespoons cold vegetable shortening, cut into 8 pieces
1 1/2 teaspoons vinegar
3 to 4 tablespoons ice water
1 3/4 lbs. pitted sweet cherries, pitted, Queen Ann, Bing
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon Kirsch
1 egg yolk
1 tablespoon milk
1 pint vanilla ice cream
Mix the flour and salt together in a bowl. Cut the butter and shortening into the flour with two forks or a pastry blender until half of the mixture resembles cornmeal and the other half has 1/8" to 1/4" pieces. Combine the water and vinegar, sprinkle over the top and toss the dough lightly with a fork to moisten it evenly. Gather it into a ball. Divide the dough into 2 balls. Do not work the dough too much or knead. Wrap the dough in plastic and chill for 4 to 24 hours.
Roll one ball of dough on a lightly floured surface into a 12" circle 1/8" thick. Fold the dough in half and then into quarters or roll it around the rolling pin and transfer the dough to a 9" pie plate. Freeze for 30 minutes.
Preheat an oven to 400°F.
In the meantime, toss the cherries, sugar, flour and Kirsch together. Place the cherries in the frozen dough. Top with a woven lattice topping. In a small bowl, whisk together the yolk and milk and with a pastry brush, brush the top of the crust. Bake on the lower shelf of the oven until the juices bubble thickly between the lattice and the tip is golden, 1 to 1 /4 hours. Cool for 1 hour before serving.
To serve, cut into wedges and serve with a scoop of vanilla ice cream.