Ingredients
Scale
- 2 pie crusts (homemade or store-bought)
- 2 lbs pitted sour cherries
- 1/2 tsp almond extract
- 1/2 tsp lemon juice
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 tbsp butter
- 1 egg
- 1 tbsp water
- Vanilla ice cream (optional)
Notes
- Prep: Chill pie crusts (at least 1 hour). Pit cherries and set aside. In a bowl, whisk sugar, cornstarch, and salt.
- Preheat oven to 425°F. Roll out one crust to a 14-inch circle, fit into a pie plate, and trim edges.
- Filling: Toss cherries with almond extract, lemon juice, and dry ingredients. Add to the pie crust and dot with butter.
- Top Crust: Roll out the second crust, place over filling, crimp edges, and brush with egg wash (made by whisking egg and water).
- Bake: Bake for 15 minutes at 425°F, then reduce heat to 375°F and bake for another hour, or until golden brown and bubbly.
- Cool and Serve: Let pie cool completely (about 1 hour) before serving with ice cream (optional).
Nutrition
- Serving Size: 8