Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold, cut into cubes
  • 6 to 8 tablespoons ice water
  • 4 cups fresh Door County tart cherries, pitted
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, chopped, for dotting
  • 1 egg, beaten, for egg wash
  • Granulated sugar, for sprinkling

Instructions:

  1. In a mixing bowl, combine flour, salt, and sugar.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until dough comes together.
  4. Divide dough in half, shape into disks, and refrigerate for at least 1 hour.
  5. In a large bowl, combine pitted cherries, sugar, cornstarch, almond extract, and lemon juice. Stir well and set aside.
  6. Preheat the oven to 425°F (220°C). Roll out one disk of dough on a floured surface to fit the pie dish.
  7. Place the rolled-out dough into the pie dish, trimming excess.
  8. Pour cherry filling into the crust, dotting with butter.
  9. Roll out the second disk of dough and place over the filling. Seal and crimp edges.
  10. Cut slits in the top crust for steam to escape, brush with beaten egg, and sprinkle with sugar.
  11. Place pie on a baking sheet and bake for 45 minutes or until crust is golden brown and filling is bubbling.
  12. Allow the pie to cool at room temperature for at least 2 hours before slicing.