Ingredients:

  • 1 box (14.1 oz / 400g) refrigerated pie crusts (2 crusts)
  • 1 tablespoon granulated sugar
  • 4 cups (approximately 24 oz / 680g) pitted fresh or frozen cherries (thawed and drained if frozen)
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon almond extract
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (optional)
  • 1 tablespoon milk or water (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the pie plate.
  2. Unroll one pie crust and gently place it in the pie plate. Trim and crimp the edges. Sprinkle granulated sugar on the bottom crust.
  3. In a large bowl, combine cherries, sugar, cornstarch, almond extract, and lemon juice. Mix well.
  4. Pour the cherry filling into the prepared pie crust. Dot the top with butter pieces.
  5. Unroll the second crust. Either cut into strips for a lattice top, or place the whole crust over the filling. If using a full crust, cut vents in the top. Trim and crimp the edges, sealing the top and bottom crusts together.
  6. Brush the top crust with the egg wash for a golden shine (optional).
  7. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
  8. Let the pie cool completely on a wire rack before slicing and serving.