A classic, two-crust cherry pie with subtle lemon and ginger flavors
To make crust, add flour and butter to a food processor and pulse until a coarse meal forms. Add cold water and pulse until dough forms.
Remove dough, divide in half, and roll into two balls. Wrap them in plastic wrap and chill in the fridge for at least 30 minutes.
While crust chills, make filling. In a large bowl, combine filling ingredients and stir until combined. Set aside.
Divide crust into two equal pieces and roll out to about 1/4 inch thickness. Place one crust in pan and lightly press into bottom and sides of pan.
Pour filling into bottom crust then place small pieces of butter on top. Lay other other crust over top of filling. Wet edges of both crusts and press together to seal. Crimp the edges with your fingers or press them out with a fork.
Brush top and edges of pie crust with egg wash then sprinkle sugar over top.
Bake for about 50 minutes or until crust is golden brown and filling is bubbly and thickened. Allow pie to fully cool before cutting and serving.