Cherry Pie

Ingredients

• •2 cups all-purpose flour
• •1 teaspoon salt
• •1 tablespoon sugar
• •1 cup cold butter, cubed
• •6-8 tablespoons ice water
• •4 cups fresh or frozen pitted cherries
• •3/4 cup sugar
• •2 tablespoons cornstarch
• •1/4 teaspoon almond extract
• •1 tablespoon lemon juice
• •1 egg, beaten

Directions

1. 1Mix flour, salt, and 1 tablespoon sugar; cut in cold butter until mixture resembles coarse crumbs, then add ice water until dough forms. Divide in half, wrap, and refrigerate for 30 minutes.
2. 2Preheat oven to 375°F. Mix cherries, 3/4 cup sugar, cornstarch, almond extract, and lemon juice in a bowl.
3. 3Roll out one dough portion and place in a 9-inch pie dish; fill with cherry mixture. Roll out second dough portion and place on top, sealing edges.
4. 4Brush top crust with beaten egg and cut vents for steam to escape.
5. 5Bake for 45-50 minutes until the crust is golden brown and filling bubbles through the vents.
6. 6Cool on a wire rack for at least 1 hour before slicing and serving.

💡 Cherry pie filling must bubble in the centre, not just around the edges; that is the sign the starch has activated enough to thicken the fruit juices.

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