Cherry Pie

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and diced
• 1/4 to 1/2 cup ice water
• 5 cups fresh cherries, pitted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• 1 tablespoon butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Make the Pie Crust: In a large bowl, combine the flour, salt, and sugar. Add the chilled butter, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Prepare the Sweet Cherry Filling: In a large saucepan, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt. Cook over medium heat, stirring frequently until the mixture thickens and the cherries become glossy, about 10 minutes. Remove from heat and let cool.
4. Roll Out the Dough: On a floured surface, roll out one disc of dough to fit your 9-inch pie pan, leaving an overhang. Roll out the second disc for the top crust. You can choose a lattice design or a full cover with slits for steam.
5. Assemble the Pie: Pour the cherry filling into the prepared crust. Dot with butter pieces. Cover with the top crust, crimp the edges to seal, and brush with beaten egg. Sprinkle with sugar for extra crunch and shine.
6. Bake in the preheated oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving.