Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks, 226g) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 6 cups (approximately 750g) fresh or frozen pitted cherries (if frozen, do not thaw)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon milk or water

Instructions:

  1. Combine flour and salt in a food processor or bowl.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough just comes together.
  4. Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  5. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Mix gently to coat the cherries.
  6. Preheat oven to 400°F (200°C).
  7. On a lightly floured surface, roll out half of the pie dough into a circle large enough to fit the pie dish.
  8. Carefully transfer the dough to the pie dish and trim the edges.
  9. Pour the cherry filling into the pie crust. Dot with butter pieces.
  10. Roll out the remaining pie dough for the top crust. You can create a solid crust or a lattice crust.
  11. Place the top crust over the filling and trim the edges. Crimp or seal the edges together.
  12. Cut vents in the top crust to allow steam to escape.
  13. Brush the top crust with egg wash (if using). Sprinkle with sugar (optional).
  14. Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, tent with foil.
  15. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.