Ingredients:

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

Instructions:

  1. Cut the chilled butter into the flour, sugar, and salt until pea-sized crumbs form. Gradually add ice water until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  2. In a saucepan, combine cherries, sugar, lemon juice, and cornstarch. Simmer over medium heat, stirring constantly, until the mixture bubbles and transforms into a translucent, thick glaze. Stir in vanilla, almond extract, and butter. Remove from heat and cool completely.
  3. Roll out the bottom crust and fit it into a 9-inch deep-dish pie plate. Pour in the cooled cherry filling.
  4. Roll out the second dough disc and cut into 1-inch strips. Weave the strips across the top in a lattice pattern, trim and crimp the edges.
  5. Brush the lattice with a beaten egg and water mixture, then sprinkle with coarse sparkling sugar. Bake for 70 minutes until the crust is golden brown.