Image by Jill Wellington from Pixabay

Ingredients

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
• 1/4 to 1/2 cup ice water

For the Cherry Filling:

• 4 cups fresh or frozen pitted cherries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon milk

Instructions

1. Prepare the Pie Crust:
   • In a large bowl, whisk together the flour, salt, and sugar.
   • Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
   • Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Cherry Filling:
   • In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Mix well to coat the cherries evenly.
   • Let the mixture sit for about 15 minutes to allow the flavors to meld.
3. Assemble the Pie:
   • Preheat your oven to 425°F (220°C).
   • On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
   • Pour the cherry filling into the pie crust, spreading it evenly. Dot the filling with the small pieces of butter.
   • Roll out the second dough disk into a 12-inch circle. You can either place it whole over the filling or cut it into strips to create a lattice top.
   • If using a whole top crust, cut a few slits in the center to allow steam to escape. If making a lattice top, weave the strips over the filling.
   • Trim any excess dough from the edges and crimp the edges to seal.
4. Apply the Egg Wash:
   • In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the top crust to give it a golden, shiny finish.
5. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
   • Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
6. Cool and Serve:
   • Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
   • Serve the cherry pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Enjoy your homemade cherry pie! If you have any questions or need further tips, feel free to ask!