Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 7 tbsp ice water
  • 6 cups pitted cherries
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp almond extract
  • 0.25 tsp salt
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse sugar

Instructions:

  1. Whisk flour, sugar, and salt in a large bowl.
  2. Work the chilled butter into the flour using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Stir in ice water one tablespoon at a time until the dough just holds together; avoid overworking.
  4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  5. Place cherries, sugar, cornstarch, lemon juice, and salt in a saucepan.
  6. Cook over medium heat, stirring constantly, until the filling transforms from opaque pink to clear, deep mahogany red and bubbles thicken.
  7. Remove from heat and stir in the almond extract, then allow to cool slightly.
  8. Roll out the first disc of dough and press it firmly into the bottom and sides of a 9-inch deep-dish pie plate.
  9. Pour the thickened cherry mixture into the crust and spread evenly.
  10. Roll out the second disc and place it whole (with steam slits) or as a lattice top over the filling.
  11. Seal the edges and glaze the top with a beaten egg and water mixture, then sprinkle with coarse sugar.
  12. Bake for 50 minutes or until the crust is golden brown.