Cherry pies are traditionally made with sour cherries. Since their availability is limited, we used a combination of Bing cherries and dried sour cherries to lend tart flavor.
1 cup all-purpose flour, divided
3 tablespoons ice water
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup vegetable shortening
3 tablespoons cornstarch
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
4 cups pitted sweet cherries (about 1 1/2 pounds)
1 cup dried sour cherries
2 tablespoons fresh lemon juice
1 tablespoon water
1 large egg white
2 teaspoons sugar
1/4 teaspoon ground ginger
How to Make It
Preheat oven to 425°.
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well blended to form a slurry.
Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until moist. Press gently into a 4-inch circle on 2 overlapping sheets of heavy-duty plastic wrap; cover with 2 additional overlapping sheets of plastic wrap. Roll dough, still covered, into an 11-inch circle; chill.
To prepare filling, combine cornstarch and next 4 ingredients (cornstarch through allspice) in a large bowl. Stir in the fresh cherries, dried cherries, and lemon juice; toss well to combine. Spoon filling into a 10-inch pie plate coated with cooking spray.
Remove top sheets of plastic wrap from dough; place on top of cherry mixture, plastic wrap side up. Remove remaining plastic wrap. Fold edges of dough under; flute. Cut 6 (1-inch) slits into top of dough using a sharp knife.
To prepare topping, combine 1 tablespoon water and egg white, stirring with a whisk; brush top and edges of dough with egg mixture. Combine 2 teaspoons sugar and ginger; sprinkle over dough. Place pie on a baking sheet. Bake at 425° 40 minutes or until golden. Cool completely on a wire rack.