Homemade Cherry Pie Recipe

8–10 servings

prepPrepare pie crust recipe through step 5; chill dough at least 2 hours
4 1/2 cups / 675 g halved & quartered pitted fresh cherries	Combine cherries, sugar, cornstarch, lemon juice, vanilla & almond extract	Reduce reserved cherry juice over low heat 3–4 min, cool 5 min, pour over filling	Dot cold butter on filling, chill while rolling top crust	Weave lattice strips, seal edges, flute or crimp crust	Brush egg wash on crust, sprinkle coarse sugar if using, chill 20–30 min	Bake 20 min at 425°F / 220°C, reduce to 375°F / 190°C, bake 30–40 min until golden	Cool on rack at least 3–4 hours before slicing
2/3 cup / 135 g granulated sugar
1/4 cup / 28 g cornstarch
1 Tablespoon / 15 ml lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 Tablespoon / 14 g cold unsalted butter, cut into small cubes
1 large egg beaten with 1 Tablespoon / 15 ml milk (egg wash)
coarse sugar for sprinkling on crust (optional)

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