Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 tablespoon (15ml) apple cider vinegar (optional)
  • 6 cups (approx. 900g) pitted fresh or frozen (thawed) sour cherries
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon (1.5g) almond extract
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon (15ml) milk or cream (for egg wash)
  • Turbinado sugar, for sprinkling (optional)

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in cold butter using a food processor or pastry blender until it resembles coarse crumbs.
  2. Add Liquid: Gradually add ice water and vinegar, mixing until the dough just comes together.
  3. Chill the Dough: Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
  4. Prepare the Filling: In a large bowl, combine cherries, sugar, cornstarch, almond extract, and lemon juice.
  5. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer to the pie plate. Trim and crimp the edges.
  6. Add the Filling: Pour the cherry filling into the pie crust. Dot with butter pieces.
  7. Roll Out the Top Crust: Roll out the remaining dough into a 12-inch circle. Cut vents or decorative shapes.
  8. Top the Pie: Carefully place the top crust over the filling. Trim and crimp the edges to seal.
  9. Egg Wash & Sprinkle: In a small bowl, whisk together the egg and milk/cream. Brush the top crust with egg wash and sprinkle with turbinado sugar.
  10. Bake: Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
  11. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving.