In honor of Pi Day, a celebration of the mathematical constant pi, it is also a great excuse to eat and bake as many pies as desired. Check out my take on Cherry Pie that is sure to satisfy your sweet tooth!
- 1 (15 ounce) package double crust ready-to-use pie crust
- 3 cups cherries, pitted (I prefer using sour or tart cherries. You can find them frozen or canned if they are not in season)
- ¾ cup white sugar
- 3 tablespoons cornstarch
- ¼ teaspoon almond extract
- 2 tablespoons salted butter, cut into bits
- 1 beaten egg + 2 tbsp water (egg wash)
- Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- Step 2 Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- Step 3 Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; spread butter chunks evenly over the filling. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. For lattice design, cut crust into strips and layer your strips criss cross over one another. For more step by step instructions, check out this video. Lightly brush top of pie with egg wash. Place the pie on a foil-covered baking sheet.
- Step 4 Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.