For the Pie Dough:

• 3 cups (375 g) all-purpose flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 10 tablespoons cold unsalted butter, cut into ¼-inch pieces
• 7 tablespoons vegetable shortening
• 10 tablespoons ice water

For the Pie Filling:

• 1¼ cups (250 g) granulated sugar
• ¼ cup (32 g) cornstarch
• ¼ teaspoon ground cinnamon
• Pinch salt
• 6 cups (828 g) sour cherries, pitted (See note below.)
• ¼ teaspoon almond extract

For the Topping:

• 1 tablespoon water
• 1 tablespoon granulated sugar

• 1. Make the Pie Dough: Process the flour, salt, and sugar in a food processor until just combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the cold butter pieces over the flour mixture; pulse the food processor about ten 1-second times until the butter is cut into the flour, resulting in a pale yellow mixture resembling coarse crumbs, with butter bits no larger than small peas. Transfer the mixture to a medium bowl.

• 2. Hydrate the Dough: Sprinkle 8 tablespoons of the ice water evenly over the mixture. With a rubber spatula, use a gentle folding motion to incorporate the water. Press down on the dough with the broad side of the spatula until the dough begins to stick together. If it’s too dry, add up to 2 tablespoons more ice water, one tablespoon at a time, until the dough just comes together. Divide the dough into two balls, one slightly larger than the other. (Ideally, the larger piece should weigh approximately 16 ounces, and the smaller piece 14 ounces.) Flatten the larger piece into a rough 5-inch square and the smaller piece into a 4-inch disk. Wrap each separately in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.

• 3. Prepare Lattice Strips: Remove the larger dough piece from the refrigerator (if it’s been chilled for more than 1 hour, let it stand at room temperature for a short while until it becomes malleable but still cold). On a lightly floured surface, roll this larger piece of dough into a 15×11-inch rectangle, aiming for about 1/8-inch thickness. Carefully transfer this dough rectangle to a baking sheet lined with parchment paper. Using a pizza wheel, a fluted pastry wheel, or a sharp paring knife, trim the long sides of the rectangle to create clean, straight edges. Then, cut the rectangle lengthwise into 8 equal strips.

• 4. Line the Pie Plate: Next, roll the smaller piece of dough on a lightly floured work surface into a 12-inch circle. Gently transfer this dough circle to a 9-inch pie plate. Working around the circumference of the pan, carefully ease the dough into the pan corners by gently lifting the edge with one hand while pressing it into the pan bottom with the other. Leave any dough that overhangs the lip of the pie plate in place; do not trim yet. Place the baking sheet with the dough strips in the freezer and the dough-lined pie plate in the refrigerator. Chill both for 30 minutes.

• 5. Preheat Oven: Meanwhile, adjust an oven rack to the lowest position. Place a rimmed baking sheet on this rack and preheat the oven to a scorching 500 degrees Fahrenheit (260 degrees Celsius). This initial high heat helps to set the crust quickly.

• 6. Prepare the Filling: In a small bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, and a pinch of salt until thoroughly combined. In a separate large bowl, place the pitted sour cherries and stir in the almond extract, ensuring the cherries are evenly coated. Sprinkle the dry sugar mixture over the cherries and, using a rubber spatula, gently mix until all the cherries are coated and the sugar mixture is well distributed.

7. Assemble the Pie:

• 8. Create the Lattice: Turn the prepared cherry mixture into the chilled dough-lined pie plate. Remove the strips of dough from the freezer. (If they are too stiff to work with, let them sit at room temperature for just a moment until they soften slightly but remain very cold.) Now, artfully arrange the lattice top as follows: Lay 4 strips of dough, evenly spaced, across the pie horizontally. Fold back the first and third strips. Place a new strip of dough slightly to the right of the center, perpendicular to the horizontal strips. Unfold the first and third strips back over this new perpendicular strip. Now, fold back the second and fourth horizontal strips. Add a second perpendicular strip. Unfold the second and fourth strips over it. Repeat this process with two more perpendicular strips until you have 4 strips of dough running in each direction, forming a classic woven lattice pattern.

• 9. Finish and Decorate: Carefully trim any excess lattice strips and the overhanging bottom crust, leaving about a 1-inch overhang. Crimp the edges of the pie using your fingers or a fork to create a decorative seal. Lightly brush the entire lattice top with 1 tablespoon of water and generously sprinkle with the remaining 1 tablespoon of granulated sugar. This will help create a beautiful golden-brown crust and a sparkling finish.

• 10. Bake the Pie: Lower the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Place the pie on the preheated baking sheet (which is still on the lowest rack). Bake for 25 to 30 minutes, or until the crust is set and begins to turn light golden brown. Rotate the pie 180 degrees and reduce the oven temperature further to 375 degrees Fahrenheit (190 degrees Celsius). Continue baking for another 25 to 30 minutes, or until the crust is a deep golden brown and the cherry juices are visibly bubbling thickly in the center. This bubbling indicates the filling has properly thickened. Cool the pie completely on a wire rack for at least 2 hours before slicing and serving. This crucial cooling time allows the filling to fully set, ensuring clean slices.

Sour Cherry Availability: Fresh sour cherries are notoriously seasonal, often appearing for only a brief couple of weeks in summer in most regions. If you miss them, don’t despair! You can successfully substitute frozen sour cherries (do not thaw them before using), or jarred/canned sour/tart cherries. If opting for jarred or canned, you will need approximately 72 ounces total. Be sure to drain them very well, ideally pressing out excess liquid, and pat them dry with paper towels before incorporating them into the recipe. This prevents a watery pie filling.

Nutritional values are approximate and based on one serving.