Bake Cherry Pie Like Grandma Secret Tips Inside

Instructions:

1. Make the Dough: Combine flour and salt in a food processor (or bowl). Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water and vinegar until the dough just comes together. Divide in half, flatten into disks, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the Filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Toss gently to coat.
3. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer to the pie plate. Trim and crimp the edges.
4. Add the Filling: Pour the cherry filling into the prepared pie crust. Dot the top with small pieces of butter.
5. Roll Out the Top Crust: Roll out the second disk of dough into a 12-inch circle. Cut vents in the top crust. Carefully place the top crust over the filling. Trim and crimp the edges, sealing them tightly to the bottom crust. Alternatively, use strips for a lattice top.
6. Apply the Egg Wash and Sprinkle with Sugar: In a small bowl, whisk together the egg and milk (or water). Brush the top crust with the egg wash. Sprinkle with turbinado sugar, if desired.
7. Bake the Pie: Place the pie on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent it loosely with foil.
8. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving.