Ingredients:

  • 2 ½ cups All-Purpose Flour, plus extra for dusting
  • 1 teaspoon Fine Sea Salt (for pastry)
  • 1 tablespoon Granulated Sugar (for pastry)
  • 1 cup Unsalted Butter, very cold and cubed (for pastry)
  • ½ cup Ice Water, plus 1-2 tablespoons more if needed
  • 5 cups Pitted Cherries (tart Montmorency or fresh Bing)
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Packed Light Brown Sugar (for filling)
  • ¼ cup Cornstarch
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Pure Vanilla Extract
  • Pinch of Fine Sea Salt (for filling)
  • 1 tablespoon Unsalted Butter, cut into small pieces (for dotting)
  • 1 cup All-Purpose Flour (for topping)
  • ½ cup Packed Light Brown Sugar (for topping)
  • ½ cup Rolled Oats
  • ½ teaspoon Ground Cinnamon
  • ½ cup Unsalted Butter, chilled and cubed (for topping)
  • 1 Egg beaten with 1 teaspoon water (Egg wash)

Instructions:

  1. Prepare the Pastry: Combine dry pastry ingredients. Cut in the cold butter until mixture resembles coarse meal with pea-sized pieces. Gradually add ice water until dough just comes together. Divide into two discs, wrap, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently toss the cherries with both sugars, cornstarch, lemon juice, vanilla, and salt. Allow to macerate (rest) while the oven preheats.
  3. Prepare the Crumble Topping: Combine flour, brown sugar, oats, and cinnamon for the topping. Cut in the cold butter using fingertips or a pastry blender until coarse, clumpy crumbs form. Chill briefly.
  4. Assemble the Base: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one pastry disc and carefully line the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Fill the Pie: Pour the cherry mixture into the bottom crust. Dot the top of the filling evenly with the small pieces of butter.
  6. Top and Crimp: Distribute the oat crumble mixture evenly over the filling (or use the second pastry disc for a top crust, cutting vents). Crimp and flute the edges of the bottom crust. Brush the edges (or the entire top) with the egg wash.
  7. Bake: Place the pie on a baking sheet. Bake at 400°F (200°C) for 15 minutes. Then, reduce the heat to 375°F (190°C) and continue baking for 45–55 minutes, until the topping is deep golden brown and the filling is bubbling thickly.
  8. Cool Completely: Cool the pie on a wire rack for a minimum of 4 hours before slicing, allowing the cornstarch to fully set the filling.