Sour Cherry Lattice Pie Bars
For the Crusts
2 1/2 cups flour, plus more for dusting
2 teaspoons sugar
1 teaspoon salt
Zest of 1 small orange or lemon (optional -- I just love zest!)
1/2 pound (2 sticks) cold unsalted butter, cubed
6-8 tablespoons ice water
For the Filling
5 cups fresh cherries, stems removed and pitted
1 cup sugar
1/3 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Prepare the dough: Combine the flour, sugar, salt, and optional zest in the work bowl of a food processor; pulse to combine. Scatter the butter cubes over the flour mixture and pulse an additional 8-10 times, until the butter pieces are the size of small peas.
Transfer the mixture to a medium bowl, and sprinkle it with 1/4 cup of the ice water. Mix the dough with a rubber spatula, adding 1 tablespoon of water at a time until the dough starts to come together in large clumps. Transfer the dough to a very lightly floured work surface and knead it together with your hands, gathering it into a large ball.
Divide the dough into two pieces, one slightly larger than the other, and flatten each into a disk. Wrap the disks in plastic wrap and chill for at least 1 hour.
Preheat the oven to 375F degrees. Line a 9X9-inch square baking pan with foil, allowing for a 1-inch overhang. On a lightly floured surface, roll the larger piece of dough to a 12X12-inch square (it doesn't need to be perfect!), and carefully transfer it to the pan, pressing to fit into the corners. Chill the dough while assembling the filling.
In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, cinnamon, and salt, tossing well to combine. Pour the mixture into the bottom crust, spreading evenly.
Roll out the smaller piece of dough on a lightly floured surface to a 10-inch square. Using a paring knife or a pastry cutter, cut the dough into 3/4-inch strips. Arrange the strips, lattice-style, on top of the cherry filling, pressing into the sides of the bottom crust to seal.
Brush the top of the crust with the cream. Sprinkle with the turbinado sugar.
Bake for 50-60 minutes, until the crust is a lovely golden brown, and the filling is bubbling. Transfer the pan to a wire rack to cool completely before cutting and serving with a scoop of vanilla bean ice cream.