Ingredients:

  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 Tbsp Granulated Sugar (for dough)
  • 1 tsp Fine Sea Salt (for dough)
  • 1 cup (2 sticks) Unsalted Butter, cubed, very cold
  • ½ cup Ice Water (approx.)
  • 6 cups Fresh or Frozen Cherries (pitted, do not thaw if frozen)
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Cornstarch (or Tapioca Flour)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Almond Extract
  • ¼ tsp Salt (for filling)
  • 1 Large Egg (for wash)
  • 1 Tbsp Water or Milk (for wash)
  • 1 Tbsp Coarse Sugar (Turbinado/Demerara) (for sprinkling)

Instructions:

  1. Phase 1: Preparing the Pastry Dough. Combine the flour, sugar, and salt. Cut in the cubed, cold butter using a pastry blender or food processor until the mixture resembles coarse meal with some pea-sized pieces remaining.
  2. Gradually stream in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. Do not overmix.
  3. Divide the dough into two disks (one slightly larger for the bottom crust), wrap tightly in plastic, and chill for a minimum of 2 hours, or ideally 4 hours.
  4. Phase 2: Preparing the Filling. In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Toss gently until evenly coated. Let stand for 15–20 minutes.
  5. Phase 3: Assembly. Roll the larger dough disk on a lightly floured surface into a 12-inch circle. Transfer it carefully to a 9-inch deep-dish pie plate. Trim the edges, leaving a 1-inch overhang. Chill the lined plate in the freezer for 15 minutes.
  6. Roll the remaining dough disk to an 11-inch circle and prepare it for the top (cut vents or strips for a lattice). Chill the top crust.
  7. Pour the cherry filling into the chilled pie shell. Apply the top crust (or weave the lattice) over the filling. Trim and tightly crimp the edges to seal.
  8. Whisk the egg and water/milk for the egg wash. Brush generously over the entire surface of the pie and sprinkle with coarse sugar.
  9. Phase 4: Baking. Preheat oven to 425°F (220°C). Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
  10. Reduce the oven temperature to 375°F (190°C) and continue baking for 40–45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If edges brown too fast, cover loosely with foil.
  11. Cool Completely: Transfer the pie to a wire rack. Allow the pie to cool for a minimum of 4 hours before slicing to allow the filling to fully set.