Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 teaspoon (5ml) apple cider vinegar (optional, for extra tenderness)
  • 6 cups (approximately 1.2 kg or 2.6 lbs) fresh or frozen (thawed) pitted cherries (sweet or tart blend)
  • ¾ cup (150g) granulated sugar, or to taste (adjust based on cherry sweetness)
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon (1.5g) almond extract
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (24g) coarse sugar, for sprinkling (optional)
  • Pinch of salt (1g)

Instructions:

  1. Combine flour and salt in a food processor or mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water and apple cider vinegar (if using) 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, almond extract, lemon juice, and salt. Gently toss to coat.
  3. Preheat oven to 400°F (200°C). On a lightly floured surface, roll out half of the dough into a 12-inch circle. Carefully transfer the dough to the pie plate. Trim and crimp the edges. Pour the cherry filling into the pie crust. Dot the top of the filling with butter pieces. Roll out the remaining dough and create a top crust (whole or lattice). Crimp the edges to seal.
  4. Brush the top crust with egg wash and sprinkle with coarse sugar (if using). Cut vents in the top crust to allow steam to escape. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, tent with foil.
  5. Let the pie cool completely on a wire rack before slicing and serving. (This is crucial for the filling to set properly!)