Fresh cherry pies are a delicacy that can usually only be offered once a year (unless you have more than a few productive trees). Accordingly they deserve more effort than other pies. A hint of lemon balances sweeter varieties such as Rainier. From pitting the cherries one-by-one to layering an intricate lattice crust, this pie is well worth the extra effort. And probably my favorite, but don’t tell pumpkin!

Ingredients

• 9″ Double Pie Crust (recommended recipe)
• 4 – 6 Cups Fresh Cherries (any variety, preferably a mix)
• 3/4 Cup White Sugar
• 3 Tablespoons Cornstarch
• Zest and Juice of One Lemon
• 2 Tablespoons Butter
• A few drops of almond extract

Directions

1. Prepare the lower pie crust, allowing ample crust margins, and place in refrigerator.
2. Pit the cherries and place in a metal saucepan. A cherry pitter is a must-have.
3. Mix sugar and cornstarch into the cherries and let rest until juicy, about 10 minutes.
4. Add the lemon juice to the filling and place over medium heat, stirring constantly. Allow to boil for one minute, then remove from heat, continuing to stir. Remove from heat if juices thicken completely before boiling. Note: the filling is forgiving if you cook for too long as long as you stir continuously.
5. Mix in the lemon zest, butter, and almond extract. Allow the filling to mostly cool.
6. Preheat oven to 400 degrees Fahrenheit. while cutting the upper crust dough into lattice strips with a serrated pastry wheel. Fill the bottom crust and layer the lattice on top.
7. Bake for 45 minutes to an hour until crust is golden brown and filling is oozing.