Door County Cherry Pie for 8 Servings

Instructions:

1. Whisk flour, sugar, and salt in a bowl.
2. Add chilled butter cubes and use a pastry cutter to work them into the flour until pea-sized crumbs form.
3. Add ice water one tablespoon at a time, stirring until the dough just holds together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
5. In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
6. Let the filling mixture sit for 15 minutes to allow cornstarch to integrate.
7. Roll out the first disc and press it into a 9-inch deep-dish pie plate.
8. Pour the cherry mixture into the crust, spreading it evenly.
9. Roll out the second disc and place it over the filling, adding vents for steam or creating a lattice design.
10. Crimp the edges, brush with beaten egg wash, and sprinkle with coarse sugar.
11. Bake for 60 minutes until the crust is mahogany-colored.