Double Crust Cherry Pie for 8 Servings

Instructions:

1. Mix the flour, sugar, and salt. Pulse in the cold butter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
2. Gradually add ice water, one tablespoon at a time, until the dough just holds together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
3. Toss the halved cherries with sugar, cornstarch, lemon juice, cinnamon, and salt. Let the mixture sit for 15 minutes to allow the juices to release and the starch to hydrate.
4. Roll out the first disc of dough to a 12-inch circle and fit it into a 9-inch deep-dish pie plate.
5. Pour in the cherry mixture and dot the top with the diced butter.
6. Roll out the second disc and place it over the filling as a solid crust or cut into strips for a lattice design.
7. Whisk together the egg and heavy cream; brush the top of the crust with the mixture and sprinkle with turbinado sugar.
8. Bake for 55 minutes until the crust is mahogany-colored and the filling is bubbling.