Ingredients
For the Pie Filling:
4 cups fresh or frozen pitted cherries
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon almond extract
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon unsalted butter (for dotting on the filling)
For the Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter (chilled and cut into small pieces)
1/4 to 1/2 cup ice water (as needed)
For the Topping:
1 egg (beaten, for egg wash)
1 tablespoon coarse sugar (for sprinkling)
Directions
- Prepare the Cherry Filling:
In a large bowl, mix the cherries with sugar, cornstarch, almond extract, lemon juice, and salt. Stir well and set aside to let the juices combine.
- Make the Pie Crust:
In a large bowl, whisk together flour, salt, and sugar.
Add the chilled butter pieces. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just begins to come together.
Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat Oven and Roll Out Dough:
Preheat your oven to 375°F (190°C).
On a floured surface, roll out one disk of dough into a circle large enough to fit a 9-inch pie pan.
Transfer the rolled dough to the pie pan, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
- Assemble the Pie:
Pour the cherry filling into the prepared pie crust. Dot the top with small pieces of butter.
Roll out the second disk of dough. Cut out star shapes using a star-shaped cookie cutter or knife. Arrange the stars over the filling, overlapping slightly if needed.
Trim and crimp the edges of the dough to seal.
- Bake the Pie:
Brush the top crust with the beaten egg and sprinkle with coarse sugar.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
- Cool and Serve:
Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.