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
  • ½ cup (120ml) ice water
  • 6 cups (approximately 900g) fresh or frozen pitted cherries (if frozen, thaw and drain well)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon almond extract (optional, but recommended!)
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon milk or water
  • Turbinado sugar (for sprinkling)

Instructions:

  1. Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Divide in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
  2. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Gently toss to coat.
  3. Preheat oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch drips.
  4. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to the pie plate and trim edges.
  5. Pour cherry filling into the prepared pie crust. Dot with butter pieces.
  6. Roll out the remaining dough disc. Cut vents into the top crust (decorative designs are welcome!).
  7. Carefully place the top crust over the filling. Trim and crimp edges to seal.
  8. Brush the top crust with egg wash and sprinkle with turbinado sugar.
  9. Bake for 15 minutes at 400°F (200°C), then reduce heat to 375°F (190°C) and bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
  10. Let the pie cool completely on a wire rack before slicing and serving (at least 3-4 hours, or preferably overnight). This allows the filling to set.