Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp ice water
  • 4 cups fresh or frozen pitted cherries
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional)
  • Pinch of salt
  • 1 egg (for egg wash)
  • 1 tbsp milk (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour, salt, and sugar.
  2. Cut in chilled butter until mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough comes together.
  4. Divide dough in half, shape into disks, wrap in plastic, and chill.
  5. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt.
  6. Toss to coat the cherries evenly and set aside.
  7. On a lightly floured surface, roll out one disk of chilled dough to fit the pie dish.
  8. Place rolled dough into the pie dish and trim excess edges.
  9. Pour cherry filling into the prepared crust, spreading it evenly.
  10. Roll out the second dough disk and cover the filling or create a lattice top.
  11. Preheat the oven to 425°F (220°C). Prepare an egg wash with the egg and milk, and brush over the crust.
  12. Bake for 45-50 minutes or until the filling is bubbly and the crust is golden.
  13. Allow the pie to cool on a wire rack before slicing.
  14. Serve with whipped cream or vanilla ice cream if desired.