Ingredients:

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

Instructions:

  1. Combine flour, salt, and sugar in a bowl. Pulse in the chilled butter using a food processor or pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps.
  2. Drizzle in ice water one tablespoon at a time, mixing until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 2 hours.
  3. In a large bowl, toss the pitted cherries with lemon juice and almond extract.
  4. Whisk together the sugar, cornstarch, and salt in a separate bowl, then stir gently into the cherries. Let the filling sit for 15 minutes.
  5. Roll out the first disc of dough to a 12-inch circle and press it into a 9-inch pie dish. Pour in the cherry filling.
  6. Roll out the second disc and cut into 1-inch strips. Weave the strips over the filling in a lattice pattern, trimming and crimping the edges to seal.
  7. Brush the top with a mixture of egg and milk, then sprinkle with coarse sugar.
  8. Bake at 425°F (220°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 30–35 minutes until deep golden-brown and bubbling.
  9. Cool completely for 3 hours before slicing to allow the filling to set.