- 2 1/2 cup whole wheat pastry flour, plus more for dusting
- 3 tablespoons plus 1 cup sugar, divided
- 3/4 teaspoon fine sea salt, divided
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, cut into small cubes, chilled
- 2 pounds fresh cherries, pitted
- 3 tablespoons cornstarch
- 1 tablespoon milk
Preheat the oven to 400°F. On a lightly floured surface, roll out one disc of dough into a 12-inch circle and transfer to a 9-inch pie pan. In a large bowl, toss together cherries, cornstarch, 1 cup sugar and remaining 1/4 teaspoon salt. Spoon cherry mixture into dough-lined pan and set aside.
On the same lightly floured surface, roll out remaining disc of dough into a 10-inch circle and cut into ½-inch wide strips. Top cherry mixture in pan with dough strips, weaving them in and out to make a lattice crust and then crimp outside edge of crust. Brush crust all over with milk, sprinkle with remaining 2 tablespoons sugar and arrange on a baking sheet to catch any drips. Bake, tenting with foil if crust is browning too fast, until bubbly and golden brown, about 1 1/4 hours. Set aside to cool completely before serving.
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