Ingredients
Scale
- 2 chilled pie crusts (homemade or store-bought)
- 5 cups pitted tart cherries (fresh, frozen, or canned)
- 1 cup granulated white sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 400°F (200°C). Roll out one of the chilled pie crusts and fit it into a 9-inch pie plate. Trim the edges, leaving a small overhang, and place it back in the refrigerator while you prepare the filling.
- Step 2: Mix the Cherry Filling: In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Toss everything together gently until the cherries are evenly coated and the cornstarch has dissolved into the juices.
- Step 3: Fill the Pie: Pour the cherry mixture into the prepared bottom crust. Use a spatula to spread the cherries evenly. Take the small pieces of butter and dot them across the top of the cherry filling to add richness and shine.
- Step 4: Create the Top Crust: Roll out the second pie crust. You can place it whole over the top and cut slits for steam, or cut it into strips to create a lattice weave. Seal the edges of the top and bottom crusts together by crimping them with your fingers or a fork.
- Step 5: Apply Egg Wash: Brush the top crust lightly with the beaten egg wash. This helps the pie achieve a beautiful golden-brown color. Sprinkle the coarse sugar over the top for an extra crunch and a professional finish.
- Step 6: Bake to Perfection: Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 30 to 35 minutes. The crust should be golden and the filling should be bubbling in the center.
- Step 7: Cool Completely: Allow the pie to cool on a wire rack for at least 3 to 4 hours. Cooling is essential because it allows the cornstarch to set, ensuring the filling doesn’t run when you cut into it.
- Cook Time: 80 minutes
- Diet: Vegetarian