5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds (I used Bing)
½ cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 tablespoons cornstarch
¼ teaspoon almond extract
Favourite double piecrust
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
Stir in almond extract. Cool before using.
Preheat oven to 425 degF.
Roll out bottom crust into pie plate. Add cooled filling.
Roll out second half of dough then top pie.
Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges.
Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
Just before baking, make egg wash by whisking egg and some water together in a small bowl.
Use a pastry brush to brush over the top crust.
Then, sprinkle with 1 tablespoon of sugar. If you didn’t make a lattice top – be sure to cut some slits on the top crust.
Bake for 20 minutes then reduce oven temperature to 350 degF and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling.
Cool and enjoy!
Prepared, tried and tested by: Mona Aumair