Cherry Pie

Yields 1 (9-inch) pie

1-pound pitted, tart red cherries (canned or frozen, with liquid)

¾ cup granulated sugar

2 tablespoons cornstarch

3 tablespoons butter

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1 (9-inch) double-crust pie pastry (see recipe: Double-crust Pie Pastry)

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 425° F.
2. In a small saucepan, combine ¼ cherry liquid, sugar, and cornstarch. Simmer uncovered over medium heat, stirring frequently, until sugar dissolves. Stir in butter. Remove from heat. Add cherries, vanilla extract, and almond extract. Mix well.
3. Line a greased and floured 9-inch pie pan with pastry dough. Add cherry filling. Cut second pastry dough into strips and create a lattice design over top of filling. Seal and flute edges. Brush surface of pastry dough with egg wash.
4. Place pie pan on a baking sheet to catch any drippings. Bake at 425° F for approximately 30-40 minutes, or until crust is golden brown and juices begin to bubble. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
5. Place on a wire rack and allow pie to cool before serving. If desired, serve each slice with a dollop of whipped cream.