Ingredients:

  • 2 ½ cups (300g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (225g) unsalted butter, chilled and cubed (plus more for greasing)
  • 6-8 tbsp ice water
  • 4 cups (560g) fresh or frozen pitted cherries
  • 1 cup (200g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 1 egg (for egg wash)

Instructions:

  1. In a bowl, mix flour, salt, and sugar. Cut in chilled butter until the mixture resembles coarse crumbs. Stir in ice water, one tablespoon at a time, until the dough holds together. Divide the dough into two disks, wrap in plastic, and chill for at least 30 minutes.
  2. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Toss gently to coat, and set aside to macerate for 10 minutes.
  3. Preheat oven to 425°F (220°C). Roll out one dough disk on a floured surface to fit the pie dish, then transfer to the dish. Trim excess dough; fill with cherry mixture.
  4. Roll out the second dough disk. Cut into strips for a lattice crust or place whole on top. (If using whole, cut slits for steam escape.) Trim and crimp edges, then brush with egg wash.
  5. Place pie on a baking sheet. Bake for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking for 30 minutes or until the filling is bubbling and crust is golden.
  6. Allow pie to cool for at least 2 hours before slicing to set the filling.