Sour Cherry Pie

Step 1: To make the crust in a bowl whisk together the dry ingredients (flour - salt) and then add the butter, rubbing it in with your fingers until pea-size climbs form. Add the ice water and mix with a fork until the dough holds together (may need more water - add by teaspoons until dough holds together). Gather up the dough and divide into 2 pieces. Form each into a ball and then flatten into a disk and wrap in plastic wrap. Refrigerate for 30 minutes or up to 2 days.

Step 2: Preheat oven to 425 degrees F.

Step 3: In a bowl whisk together 1 cup sugar with the cornstarch and salt. Stir in the next 3 ingredients (-vanilla) and set aside.

Step 4: Roll out 1 dough disk on a floured board to a 12-inch round and transfer to a 9 inch glass pie dish; trim dough overhand to 1/2 inch. Roll out second dough disk to 12 inch round. Using a knife or pastry shell with a fluted edge cut ten 3/4 inch wide steps from dough round. Transfer filling to dough-lined dish, mounding it in the center; dot with butter. Arrange dough strips on top of 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 with milk (do not brush edges); sprinkle with 1 tablespoon sugar.

Step 5: Place pie on baking sheet and bake for 15 minutes; reduce oven temp to 375 degrees F and bake for another hour; covering edges with foil if edges brown too quickly -- bake until filling is bubbling. Transfer pie to rack to cool completely.