Cherry Pie: Velvety and Golden

Instructions:

1. Whisk flour, salt, and sugar in a bowl.
2. Use a pastry cutter to work the cold butter into the flour until the mixture looks like coarse crumbs with some pea-sized chunks remaining.
3. Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 2 hours.
5. In a saucepan over medium heat, combine cherries, sugar, cinnamon, and salt.
6. Stir in the cornstarch, lemon juice, and butter; cook for 5–8 minutes until the liquid turns into a deep mahogany glaze and thickens.
7. Remove from heat and let the filling cool slightly.
8. On a floured surface, roll out the first disc to fit a 9-inch pie dish. Press it firmly into the bottom and sides.
9. Pour the thickened cherry filling into the crust.
10. Roll out the second disc and place it over the filling, either whole with steam slits or as a lattice pattern.
11. Crimp the edges with fingers or a fork to seal.
12. Brush the top with a mixture of egg and milk, then sprinkle with coarse sugar.
13. Bake at 400°F (200°C) for 20 minutes, then reduce to 375°F (190°C) for another 40–45 minutes until the crust is golden brown and the filling is bubbling.