GETTING READY

For the crust:

1. In food processor, combine frozen cubed butter with flour, sugar, and salt. Pulse just until the mixture resembles bread crumb.

2. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Do not overwork.

3. On the counter-top, transfer the mixture and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate for at least an hour before rolling out.

4. Preheat oven to 450 degree F or 230 degrees C.

MAKING

For Filling:

5. In a small bowl, whisk together sugar, cornstarch, instant tapioca, lemon juice and vanilla.

6. In a large bowl, place cherries and pour flour mixture on top. Stir well.

For Egg Wash:

7. In a small bowl, whisk egg with milk and set aside.

For Pie:

8. On lightly floured surface, roll out dough to fit into the bottom of a 10- inch deep dish pie plate.

9. Pour in cherry filling and then roll out top crust. Cut the rolled sheet into 1-inch wide strips.

10. Weave strips over filling as shown in the video to form lattice top.

11. Trim pastry and brush some egg wash under each strip where it meets bottom pastry edge. Crimp edge with a fork to seal.

12. Brush lattice with egg and sprinkle sugar on top. Place on a baking sheet.

FINALIZING

13. Pop in oven and bake for 15 minutes, then reduce temp to 375°F (190°C) and bake for 65-70 minutes or until pastry is golden and filling is bubbly and thickened.

SERVING

14. Serve and enjoy!