Baked Cherry Pie with Thick Filling

Instructions:

1. In a large bowl, whisk together 2½ cups all-purpose flour, 1 tsp granulated sugar, and 1 tsp salt.
2. Add 1 cup chilled and cubed unsalted butter; use a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Add 6-8 tbsp ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
4. Divide the dough into two discs (one slightly larger for the bottom), wrap in plastic, and refrigerate for 60 minutes.
5. On a floured surface, roll the bottom crust to roughly 1/8 inch (3mm) thickness and fit it into a 9-inch deep-dish pie plate, leaving a slight overhang.
6. In a saucepan, stir together 6 cups pitted sour cherries, ¾ cup granulated sugar, ¼ cup cornstarch, 1 tbsp lemon juice, ½ tsp ground cinnamon, and ¼ tsp salt.
7. Place the mixture over medium heat and stir constantly; cook for 5-10 minutes until the liquid transforms into a clear, thick glaze that coats the cherries heavily.
8. Remove the filling from heat and let cool slightly to prevent melting the butter in the raw crust.
9. Pour the thickened cherry mixture into the chilled bottom crust.
10. Roll the second dough disc to 1/4 inch (6mm) thickness, cut into strips, and weave a lattice pattern over the top; trim and crimp the edges.
11. Place the assembled pie in the refrigerator for 30 minutes to prevent shrinking during baking.
12. Preheat the oven to 425°F (220°C).
13. Brush the lattice with an egg wash made from 1 large egg beaten with 1 tbsp water, then sprinkle with 1 tbsp coarse sanding sugar.
14. Bake at 425°F (220°C) for 15 minutes.
15. Reduce the oven temperature to 375°F (190°C) and bake for another 40-45 minutes; if the edges brown too quickly, cover them with strips of aluminum foil.
16. Remove the pie from the oven when the crust is a deep golden brown and the filling is bubbling through the lattice.