Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (2 sticks; 226g) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 Tablespoons (90-120 ml) ice water
  • 6 cups (approximately 1 kg) pitted cherries, fresh or frozen (thawed and drained)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 Tablespoon lemon juice
  • ½ teaspoon almond extract (optional, but lovely)
  • 2 Tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 Tablespoon milk

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Cherry Filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Toss to coat.
  3. Assemble the Pie: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer to the pie plate. Trim and crimp the edges.
  4. Fill the Pie: Pour the cherry filling into the pie crust. Dot with small pieces of butter.
  5. Top the Pie: Roll out the second disc of dough and cut into strips for a lattice top, or place the whole disc over the pie. Trim and crimp the edges, sealing them to the bottom crust. Cut slits in the top crust to allow steam to escape.
  6. Brush and Bake: Brush the top crust with the egg wash (optional). Sprinkle with sugar (optional). 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 an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil.
  7. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving (this is crucial for the filling to set!).