Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g, 2 sticks) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 tablespoons (90-120 ml) ice water
  • 6 cups (approximately 1 kg or 2.2 pounds) fresh or frozen pitted cherries (if using frozen, thaw and drain well)
  • ¾ cup (150g) granulated sugar, adjust to taste depending on cherry sweetness
  • ¼ cup (30g) cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract (optional, but adds a lovely depth)
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions:

  1. Make the Pie Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Cherry Filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Let sit for 15 minutes.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll out half of the pie dough into a 12-inch circle. Transfer to the pie plate. Trim and crimp the edges.
  4. Add the Filling: Pour the cherry filling into the prepared pie crust. Dot with butter pieces.
  5. Roll Out the Top Crust: Roll out the remaining pie dough into a 12-inch circle. Cut vents using a pizza cutter or knife.
  6. Top the Pie: Carefully place the top crust over the filling. Trim and crimp the edges to seal.
  7. Egg Wash and Sprinkle: Brush the top crust with beaten egg and sprinkle with sugar.
  8. Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce 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.
  9. Cool Completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set.