Ingredients:

  • 2 1/2 cups (310 g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup (226 g) cold unsalted butter, cut into small cubes
  • 4-6 tablespoons (60-90 ml) ice-cold water
  • 4 1/2 cups (675 g) fresh or frozen tart cherries, pitted
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons (24 g) cornstarch
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon almond extract
  • Pinch of salt
  • 1 egg, beaten
  • Sugar for sprinkling

Instructions:

  1. Combine flour, salt, and sugar in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough just comes together. Turn dough onto a floured surface, form into two discs, wrap in plastic, and chill for 1 hour.
  2. In a saucepan, combine cherries, sugar, cornstarch, lemon juice, lemon zest, almond extract, and salt. Cook over medium heat, stirring gently, until mixture thickens and cherries release their juices, about 5-7 minutes. Remove from heat and let cool.
  3. Preheat oven to 425°F (220°C). Roll out one disc of dough on a floured surface to fit the pie dish. Transfer to pie dish, trim edges. Pour cooled cherry filling into crust. Roll out second disc for top crust; cut slits for steam to escape. Cover the filling with the top crust, crimp edges to seal.
  4. Brush the crust with beaten egg for a golden finish. Sprinkle with sugar if desired. Trim excess crust with a sharp knife or scissors.
  5. Place pie on a baking sheet. Bake at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C), cover edges with foil or pie shield, and bake an additional 30-35 minutes until crust is golden and filling is bubbly. Let cool at least 2 hours before slicing.