Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6-8 tablespoons ice water
  • 4 cups fresh or frozen cherries, pitted
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • Pinch of salt
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting)

Instructions:

  1. In a large mixing bowl, combine flour, salt, and sugar.
  2. Add chilled butter and mix until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, until the dough starts to come together.
  4. Divide the dough into two balls, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
  5. In a large saucepan, combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt.
  6. Cook over medium heat until the mixture starts to bubble and thicken, stirring frequently (about 5-10 minutes).
  7. Remove from heat and let cool slightly.
  8. Preheat the oven to 425°F (220°C).
  9. Roll out one dough disc on a floured surface to fit the pie dish.
  10. Place the rolled dough in the pie dish, trimming the edges as needed.
  11. Pour the cherry filling into the pie crust and dot with butter.
  12. Roll out the second dough disc and place on top of the filling. Seal and flute the edges.
  13. Cut slits in the top crust for steam to escape and brush the top with beaten egg.
  14. Place the pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  15. Let cool for at least 2 hours before serving.