Sour Cherry Pie

Important recipe for Twin Peaks Club

Crust:
 2 1/2 cups unbleached all purpose flour
 1 Tablespoon sugar
 3/4 teaspoon salt
 1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
 5 tablespoons (or more) ice water

 Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspooon salt
5 cups whole pitted sour cherries or dark sweet cherries(about 2 lbs whole unpitted cherries)
1 teaspoon fresh lemon juics (if using sour cherries) or 3 tablespoons (if using dark sweet cherries) 1/2 teaspoon vanilla extract
 2 tablespoons (1/4) stick unsalted butter, cut into 1/2 inch cubes 1 tablespoon milk vanilla ice cream

For crust: Whisk flour, sugar and salt in large bowl to blend. Add butter and rub in with fingertips until small pea size clumps form. Add 5 tablespoons ice water, mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together, divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

 For Filling: Position rack in lower third of oven and preheat to 425degreesF. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice and vanilla. set aside. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9in glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4 inch wide strips from dough round. Transfer filling to dough lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhand to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375F Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream