Cherry Pie

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the filling
   In a large bowl, combine cherries, sugar, cornstarch, almond extract, and lemon juice. Stir gently until cherries are evenly coated. Let the mixture sit for 15 minutes to allow juices to develop.
3. Assemble the pie
   Preheat oven to 425°F (220°C). On a floured surface, roll out one disk of dough to a 12-inch circle and transfer to a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Pour the cherry filling into the crust. Roll out the second disk of dough and either place it whole on top of the filling with slits cut for venting, or cut into strips to create a lattice pattern. Trim excess dough and crimp the edges to seal.
4. Apply egg wash
   Brush the top crust with the egg wash and sprinkle with coarse sugar. This will give the crust a beautiful golden color and sweet crunch when baked.
5. Bake the pie
   Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and continue baking for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with aluminum foil.
6. Cool and serve
   Allow the pie to cool on a wire rack for at least 2 hours before slicing. This cooling time is crucial as it allows the filling to set properly. Serve at room temperature or slightly warm with a scoop of vanilla ice cream if desired.