Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks/227g) unsalted butter, very cold and cut into ½-inch pieces
  • 6-8 tablespoons (90-120ml) ice water
  • 1 tablespoon granulated sugar (for sprinkling, optional)
  • 6 cups (approx. 3 pounds/1.36 kg) fresh or frozen (thawed) pitted sweet cherries
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons milk or heavy cream, for brushing
  • Pinch of sugar, for sprinkling

Instructions:

  1. Combine flour and salt in a food processor or bowl. Add cold butter and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Stir gently to coat the cherries.
  3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out half of the pie dough into a 12-inch circle. Carefully transfer the dough to the pie dish. Trim and crimp the edges of the crust. Pour the cherry filling into the prepared crust. Dot the filling with butter pieces.
  4. Roll out the remaining pie dough into a 12-inch circle. Cut vents in the top crust (or cut into strips for a lattice). Place the top crust over the filling (or weave the lattice strips). Trim and crimp the edges to seal.
  5. Brush the top crust with milk or heavy cream and sprinkle with sugar. Place the pie on a baking sheet (to catch any drips). Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent with foil. Let the pie cool completely on a wire rack before slicing and serving.