Step by step

Method

5 steps

1. 1

   Heat the oven to 425°F with a baking sheet on a lower rack. Fit one refrigerated pie crust into a 9-inch pie dish.

2. 2

   In a saucepan, toss 5 cups pitted cherries (fresh, thawed frozen, or well-drained canned) with ¾–1 cup sugar (taste your fruit), ¼ cup cornstarch, 1 tablespoon lemon juice, and optional ½ teaspoon almond extract. Cook over medium heat, stirring, until thick and bubbly, 5–8 minutes. Cool 10 minutes, then stir in 1 tablespoon butter.

3. 3

   Pour the filling into the crust. Top with the second crust or a lattice; vent, seal, and crimp. Brush with egg wash and sprinkle coarse sugar.

4. 4

   Bake 20 minutes at 425°F, then 375°F for 25–35 minutes until the crust is deep golden and the filling bubbles thickly through the vents. Tent the rim with foil if it browns too fast.

5. 5

   Cool at least 3 hours so the starch sets — warm cherry pie will run. You want a golden crust and glossy, spoonable cherry filling — not pale dough or a watery slice that floods the plate.