Cherry Pie

Pecan Pie Crust

• 12 oz all-purpose flour
• 8 oz unsalted butter chilled, cubed (½ in.) plus extra to grease
• 4 oz chopped pecans
• 3 oz sugar plus extra to sprinkle
• 1 pinch salt

Cherry Filling

• 30 oz frozen cherries, pitted
• 5 oz sugar plus extra to sprinkle on pie
• 1 tbsp orange liqueur (e.g. Cointreau®)
• 1 tbsp lemon juice
• 4 tbsp corn starch
• 1 vanilla bean seeds only
• 1 egg white from a large egg
• 1 tbsp water
• decorative sugar to sprinkle
  or turbinado sugar to sprinkle