Old-fashioned cherry pie! Loaded with fruit swimming in a jammy glaze, baked in a buttery, flaky crust. Use fresh or frozen fruit, sour or sweet cherries!
Roll out the top and bottom crust to an inch or two larger than your pie dish.
Place the bottom crust in the pie dish (allowing the excess to drape over the sides), slip into a plastic bag, and chill in the refrigerator.
Place a sheet of parchment paper over the top crust, roll it into a cylinder, place it in a plastic bag, and chill in the refrigerator.
Place the cherries, sugar, cornstarch, lemon juice, and salt in a large pot and toss to coat.
Cook the cherry mixture over low heat until the juices have thickened and the filling is lightly simmering (approximately 5 minutes).
Transfer the filling to a heat-safe bowl, stir in the almond extract, and allow it to cool completely.
When the filling is completely cooled, spoon it into the chilled bottom crust, then dot the top with butter.
Remove the top crust from the refrigerator, unroll it, and cut it into strips.
Arrange the strips over the filling in a lattice pattern. (For info on how to do this, click here: How to Make a Lattice Pie Crust.)
Trim away any excess pie dough, turn the edges under, and crimp in a decorative pattern.
Brush the top crust with egg wash and sprinkle with coarse sugar, if using.
Chill the unbaked pie for 10 to 15 minutes while preheating the oven to 425 degrees F.
Bake the pie until the crust is golden brown and crisp, the filling is bubbling and thick, and the cherries are softened (approximately 45 minutes). (If the edges of the pie are browning too quickly, cover them with foil.)
Allow the pie to cool completely before slicing.
Serve with a scoop of Vanilla Ice Cream, if desired.