Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 8 tbsp ice water
  • 6 cups fresh tart cherries, pitted
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ tsp ground cinnamon
  • 2 tbsp unsalted butter, diced
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse sanding sugar

Instructions:

  1. Pulse flour, sugar, and salt in a food processor. Add chilled butter and pulse until the mixture resembles coarse crumbs with pea-sized lumps.
  2. Slowly drizzle in ice water, pulsing just until the dough clumps together.
  3. Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
  4. In a large bowl, toss pitted cherries with sugar, cornstarch, lemon juice, vanilla, almond extract, and cinnamon. Let sit for 15 minutes.
  5. Roll out the first dough disc and press it firmly into a 9-inch deep-dish pie plate.
  6. Pour in the cherry mixture and dot the top with small bits of diced butter.
  7. Roll out the second disc, cut into 1-inch strips, and weave a lattice pattern across the top. Trim and crimp the edges.
  8. Brush the lattice with a beaten egg and water mixture, then sprinkle with sanding sugar.
  9. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 45–60 minutes until the crust is deep mahogany brown and filling is bubbling.