Sour Cherry Lattice Pie

From the garden

• 5 cups sour (tart) cherries, stemmed and pitted · about 2 pounds; frozen pitted cherries work, use straight from the freezer

From the pantry

• 1 cup sugar · plus 1 tablespoon for the top
• ¼ cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2½ cups all-purpose flour · plus more for rolling
• 16 tbsp cold butter, cut into 1/2-inch cubes · 1 cup; 2 tablespoons of it goes on the filling
• 1 tsp salt
• 1 egg, beaten with a splash of water, for the wash

1. Make the dough: toss the flour and salt with 14 tablespoons of the cold butter and flatten the cubes between your fingers until the biggest pieces are the size of peas. Sprinkle in ice water a tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed, 6–8 tablespoons total. Divide into two disks, one slightly larger, wrap, and chill at least 1 hour.
2. Make the filling: stir the cherries with the 1 cup sugar, cornstarch, lemon juice, and vanilla in a large bowl until no dry cornstarch remains. Let it sit 15 minutes so the juices start to run and dissolve the sugar. If using frozen cherries, do not thaw them first or the filling will be watery.
3. Heat the oven to 425°F with a rack in the lower third and a rimmed baking sheet on it. Roll the larger disk on a floured counter to a 12-inch round and fit it into a 9-inch pie plate, leaving a 1-inch overhang. Roll the second disk to an 11-inch round and cut it into ten 1-inch strips.
4. Pour the filling and all its juices into the shell and dot with the remaining 2 tablespoons of butter. Weave the strips into a lattice over the top: lay five strips across, fold back every other one, lay a crosswise strip, unfold, and repeat. Trim the strips, fold the bottom overhang up over the ends, and crimp. Brush the lattice with egg wash and sprinkle with the extra tablespoon of sugar.
5. Set the pie on the hot baking sheet and bake 20 minutes, then lower the oven to 375°F and bake 40–50 minutes more, until the crust is deep golden and the filling bubbles thickly in the center, not just at the edges. Tent the edges with foil if they brown too fast. That center bubbling is what sets the cornstarch; pull it early and the slices will run.
6. Cool on a rack at least 3 hours before slicing so the filling sets. Serve at room temperature or barely warm, with vanilla ice cream or a spoonful of softly whipped cream.