Easy Cherry Preserves Pie
For the Filling:
For the Crust:
Whisk flour, sugar, and salt in large bowl. Add butter and squish in with hands until small clumps form. Add 6 tablespoons ice water; mix gently with fork until dough holds its shape when small pieces are pressed between fingertips, add remaining tablespoons of water as needed. Divide dough into 2 equal balls. Flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Let dough soften slightly before rolling out. Dough can stay refrigerated for up to 2 days.
Mix Bonne Maman Cherry Preserves with the fresh lemon juice in a medium bowl.
Roll out both dough balls on floured surface to 12-inch round. Transfer one dough to a 9-inch glass pie dish and trim leaving a 1/2 inch of overhang. On the second rolled dough, use a large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips. Transfer filling to dough-lined dish. Cut in small chucks of butter. Arrange dough strips atop filling, forming lattice; trim overhang. Fold bottom crust up over ends of strips and crimp edges to seal. Brush crust with butter and sprinkle lightly with sugar