Ingredients:

  • 4 cups fresh or frozen pitted tart cherries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon almond extract
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 box (14.1 oz) refrigerated pie crusts (2 crusts)
  • 1 tablespoon milk or cream
  • 1 tablespoon granulated sugar

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine cherries, sugar, cornstarch, almond extract, and lemon juice. Stir until well combined.
  3. Carefully unroll one pie crust and fit it into the pie plate. Gently press the crust into the bottom and sides of the plate. Trim any excess crust.
  4. Pour the cherry filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
  5. Unroll the second pie crust. Place it over the cherry filling. Trim any excess crust.
  6. Fold the overhanging crust under itself and crimp the edges to seal.
  7. Cut several slits or decorative shapes into the top crust to allow steam to escape.
  8. Brush the top crust with milk or cream and sprinkle with sugar.
  9. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
  10. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.