Preparation Time: 50 minutes
Cooking Time: 60 minutes
Serves: 8 pieces
ingredients:Pie dough for top and bottom 9 or 10-inch pie (see pie crust recipe)
5 cups sweet cherries, pitted
1/2 cup sugar
1/2 teaspoon almond extract
1 tablespoon lemon juice6 tablespoons cornstarch
2 teaspoons of butter, cut into small pieces
1 large egg
Coarse sugar for sprinkling
1 Make the cherry filling: Place the pitted cherries, sugar, almond extract, lemon juice and cornstarch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.
2 Roll out bottom crust: On a lightly floured clean surface, roll out the bottom crust. Form it into a 9- or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in the refrigerator while you roll out the top crust.
3 Roll out top crust: Roll out the top crust to about the same size as the bottom crust.
4 Fill the pie: Use a slotted spoon to lift the cherries out of the bowl and put them in the pie plate. (Leave any excess liquid behind.) Dot with small dabs of butter. Cover with the top crust. Trim the edges. Crimp to seal the edges together.
5 Score the pie and chill: Score the top crust with several cuts so that the steam can escape while the pie is cooking (unnecessary if you are making a lattice crust). Chill the pie for 30 minutes before cooking.
6 Preheat the oven to 220°C.
7 Brush with egg wash (optional): In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with coarse sugar.
8 Bake: Place the pie on the middle rack, with a baking sheet on the rack below to catch any pie drippings.
Bake for 15 minutes, then reduce the temp to180°C and cook for 45 to 55 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly.
9 Allow to cool completely before serving. Store pie covered with plastic wrap at room temperature for 3 days or in the fridge for up to 5 days.