Best Easy Cherry Pie for 8 Servings

Instructions:

1. Whisk flour, sugar, and salt in a large bowl.
2. Use a pastry cutter to work the chilled butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
5. Place cherries, coconut sugar, lemon juice, and extracts in a saucepan over medium heat.
6. Whisk cornstarch and tapioca starch with a small amount of water to create a slurry; stir into the cherries.
7. Simmer for 5–8 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
8. On a floured surface, roll out the first disc to a 12-inch circle and fit it into the pie plate.
9. Pour the cooled cherry filling into the crust, spreading it evenly.