OLD-FASHIONED CHERRY PIE

 Ingredients

For the Filling:

• 5 cups pitted fresh or frozen tart cherries
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ¼ tsp salt
• 2 tbsp butter

For the Crust:

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice water
• 1 egg, beaten, for brushing

Method

1. Make the crust: In a large bowl, mix flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
2. Chill: Divide the dough into two portions, shape into disks, wrap, and refrigerate for at least 30 minutes.
3. Prepare the filling: Combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt in a saucepan. Cook over medium heat for 5–7 minutes, stirring until the mixture thickens. Remove from heat and stir in the butter. Let cool slightly.
4. Assemble: Preheat oven to 400°F (200°C). Roll out one dough disk and place it in a 9-inch pie dish. Pour in the cherry filling.
5. Add the lattice: Roll out the second dough disk and cut into strips. Arrange the strips over the filling in a lattice pattern. Crimp the edges to seal.
6. Brush & bake: Brush the crust with beaten egg. Place the pie on a baking sheet and bake for 20 minutes at 400°F, then reduce the temperature to 375°F (190°C) and bake for another 35–45 minutes, until the crust is golden and the filling is bubbling.
7. Cool: Let the pie cool for at least 2–3 hours before slicing so the filling can set.
8. Serve: Serve warm or at room temperature with a scoop of vanilla ice cream.