Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (6g) granulated sugar
  • 1 tsp (6g) salt
  • 6–8 tbsp (90–120ml) ice water
  • 6 cups (900g) pitted cherries
  • ¾ cup (150g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • ½ tsp (2.5ml) almond extract
  • ¼ tsp (1.5g) salt
  • 1 large egg
  • 1 tbsp (15ml) milk
  • 1 tbsp (12g) coarse sugar

Instructions:

  1. In a large bowl, toss the pitted cherries with sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Let the mixture sit for 15 minutes to allow the sugar to draw out juices and the starch to hydrate.
  2. On a floured surface, roll out the first dough circle to 12 inches and gently press it into a 9-inch deep-dish pie plate, leaving a slight overhang.
  3. Roll out the second disc of dough and cut into strips.
  4. Weave the strips across the top of the cherry filling to create a lattice top.
  5. Trim the edges, fold the bottom crust over the top, and crimp with fingers or a fork to seal.
  6. Whisk together the egg and milk, brush the glaze over the crust, and sprinkle with coarse sugar.
  7. Bake for 45 minutes until the crust is golden brown and the filling is bubbling.