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Servings: 8
Prep Time: n/a
Cook Time: n/a

1 Place the pitted cherries, sugar, almond extract, lemon juice and corn starch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.

2 On a lightly floured clean surface, roll out the bottom crust. Form it into a 9 or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in the refrigerator while you roll out the top crust.

3 Roll out the top crust to about the same size as the bottom crust. Place the filling in the pie plate. Dot with small dabs of butter. Cover with the top crust. Trim the edges. Crimp to seal the edges together. Score the top crust with cuts so that the steam can escape while the pie is cooking. Refrigerate for 30 minutes before cooking.

4 Optional egg wash In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with coarse sugar.

5 Preheat the oven to 425 F. Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350 F and cook for 35 to 45 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly.

Allow to cool completely before serving.