Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold and cut into small cubes
  • ½ cup (120ml) ice water
  • 6 cups (approximately 1.3kg) fresh or frozen pitted cherries (if frozen, thaw slightly)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon almond extract
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • Granulated sugar or coarse sugar

Instructions:

  1. Combine flour and salt in a food processor (or large bowl).
  2. Add cold butter and pulse (or cut in) until the mixture resembles coarse crumbs.
  3. Gradually add ice water, pulsing (or mixing) until the dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  5. Combine cherries, sugar, cornstarch, almond extract, and lemon juice in a large bowl.
  6. Stir gently to coat the cherries.
  7. Roll out half of the dough on a lightly floured surface to a 12-inch circle.
  8. Carefully transfer the dough to the pie dish and trim the edges.
  9. Pour the cherry filling into the pie crust. Dot with butter pieces.
  10. Roll out the remaining dough for the top crust. Cut vents for steam to escape.
  11. Place the top crust over the filling, trim, and crimp the edges to seal.
  12. Brush the top crust with egg wash (optional) and sprinkle with sugar (optional).
  13. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.
  14. Let cool completely on a wire rack before slicing and serving. (This is crucial for the filling to set properly!)