Cherry pie is a classic American dessert for holidays and summer alike. Tart (sour) cherries give the best flavor; frozen pitted tart cherries are easy to find and work all year.
A lattice top lets steam escape so the filling thickens properly.
Ingredients
Crust
2 refrigerated pie crusts, or homemade pastry for a double-crust 9-inch pie
1 egg beaten with 1 tablespoon milk
1 tablespoon coarse sugar (optional)
Filling
6 cups pitted tart cherries, fresh or frozen (thawed, with juice)
1 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon almond extract
1/8 teaspoon kosher salt
1 tablespoon butter, cut into small pieces
Instructions
Heat the oven. Heat the oven to 400°F with a foil-lined sheet pan on the rack below.
Make the filling. Stir the cherries and their juice with the sugar, cornstarch, lemon juice, almond extract and salt. Let stand 10 minutes.
Fill. Line a 9-inch pie plate with one crust, pour in the filling and dot with butter.
Lattice. Cut the second crust into 1-inch strips and weave a lattice over the top. Trim, fold and crimp the edge. Brush with egg wash and sprinkle with sugar.
Bake. Bake 25 minutes, then lower to 375°F and bake 35 to 45 minutes more, until the filling bubbles thickly in the center. Shield the edge with foil if needed.
Cool. Cool at least 3 hours so the filling sets.
Tips
Sweet cherries: cut the sugar to 2/3 cup and add 2 tablespoons more lemon juice.
For a simpler top, use a full crust with vents instead of a lattice.
