Instructions

PIE DOUGH

1. In the bowl of a food processor, process 1 1/2 cups flour, sugar, and salt until combined, about 5 seconds. Add the chilled butter and shortening and process until incorporated and the mixture forms uneven clumps with no floury bits remaining, about 15 seconds.
2. Scrape down the bowl and redistribute the dough evenly. Sprinkle the remaining 1 cup flour over the mixture and pulse until the dough breaks into evenly distributed pieces, about 4 to 6 pulses.
3. Transfer the mixture to a large bowl. Sprinkle the cherry liqueur and ice water over the dough. Stir and press the dough together with a stiff rubber spatula until the dough begins to stick together. The dough will be wetter than most pie doughs. If the dough feels too sticky to handle, sprinkle in additional flour 1 tablespoon at a time. It’s okay if your dough has a little color from the liqueur. It won’t show after baking, but you can also use a clear cherry liqueur in its place.
4. Divide the dough into 2 equal portions. Flatten each into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Roll one disk of dough on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie plate, easing the dough into the plate without stretching. Let the excess dough hang over the edge.
5. Place the pie plate on a rimmed baking sheet, loosely cover with plastic wrap, and refrigerate for 30 minutes.
6. Roll the second dough disk into a 12-inch circle and place on a parchment-lined baking sheet. Refrigerate until firm, about 30 minutes.
   

EGG WASH

1. Whisk together the egg and water in a small bowl and set aside.
   

CHERRY PIE FILLING

1. Adjust an oven rack to the lowest position. Place a foil-lined rimmed baking sheet on the rack and heat the oven to 400°F.
   
2. In a large bowl, combine the sugar, flour, tapioca powder, and cinnamon.
   
3. Add the almond extract, cherry liqueur (if using), and drained cherries. Toss gently until evenly coated.
   
4. Let sit for 30 minutes to allow the sugar and tapioca to draw out excess moisture.
   
5. Drain the cherries again through a sieve and discard the liquid (this step prevents a runny filling). Return cherries to the bowl.

Assemble the Pie

1. Remove the chilled pie crust from the refrigerator.
2. Sprinkle 1 tablespoon fine breadcrumbs (or almond flour) evenly over the bottom crust. This thin layer absorbs the first juices released by the cherries and helps keep the bottom crust crisp.
3. Pour the cherry filling into the crust and scatter the butter cubes over the top.
4. Roll the second dough round onto a rolling pin, then unroll it over the filling.
5. Press the top and bottom crusts together and trim the overhang to 1/2 inch beyond the pie plate edge. Tuck the edges under and crimp.
6. Freeze the assembled pie for 30 minutes.
7. Cut several vent slits in the top crust. Brush with egg wash and sprinkle with turbinado sugar.

Bake

1. Place the pie directly on the preheated baking sheet.
2. Bake until the crust begins to turn light golden, about 30 minutes.
3. Reduce the oven temperature to 350°F, rotate the pie, place foil loosely on top and continue baking until the crust is deep golden brown and the filling is thickly bubbling, about 30–40 minutes longer.

Cool

1. Cool for at least 4 hours (or overnight) before slicing to allow the filling to fully set. Serve with whipped cream or vanilla ice cream.