Apple Pie

Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter to work it in until the mixture has pea-sized pieces. Drizzle in ice water, mixing until the dough just comes together. Divide into two portions (one slightly larger), shape into disks, wrap, and refrigerate for at least 1 hour.

Prepare the apples: Peel, core, and slice the Washington apples into 1/4-inch slices. Washington grows more apples than any other state - use a mix of varieties for complex flavor. Honeycrisp for sweetness, Granny Smith for tartness, and Fuji for texture.

Make the filling: In a large bowl, toss the apple slices with lemon juice. Add the sugar, flour, cornstarch, cinnamon, and nutmeg. Toss until the apples are evenly coated. Gently fold in the halved Rainier cherries.

Roll the bottom crust: Preheat oven to 425°F (220°C). On a floured surface, roll the larger dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, letting excess hang over the edges. Refrigerate while you prepare the lattice.

Create the lattice: Roll the smaller disk into an 11-inch circle. Cut into 3/4-inch strips. You'll weave these over the filling - lay half the strips in one direction, then weave the remaining strips over and under to create the classic lattice pattern.

Assemble: Mound the apple-cherry filling into the prepared crust - don't worry if it seems like too much, the apples will cook down. Dot with cubed butter. Weave the lattice over the top, trim edges, fold under, and crimp decoratively.

Finish and bake: Brush the lattice with egg wash and sprinkle generously with coarse sugar. Place on a baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and bake 40-50 more minutes until golden and bubbling.

Cool: Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set and thicken. The wait is worth it - cutting too early means runny filling.

Serve: Slice and serve warm or at room temperature. A scoop of vanilla ice cream is the classic accompaniment, melting into the warm spiced apples. This is apple pie perfection, Pacific Northwest style.