Cooking Instructions
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Step 1
Divide
Pie Crusts (1 pckg)
in half and refrigerate for at least one hour.
Step 2
Roll out one half into a 10 to 11-inch circle on floured surface. Transfer onto the pie pan. Cut the extra dough hanging over the edges. Put it back into the fridge.
Step 3
Pit the
Cherries (600 g)
and place in a medium saucepan over medium heat. Bring to a boil.
Step 4
In a separate bowl, mix together
Salt (2 g)
,
Corn Starch (25 g)
, and
Granulated Sugar (150 g)
.
Step 5
Add sugar mixture,
Almond Extract (2 mL)
,
Vanilla Extract (2 mL)
, and the juice from
Lemon (1)
to the boiling cherry. Mix well.
Step 6
Reduce the heat to low. Simmer the cherry mixture stirring constantly until thickened. Remove from heat and cool for a few minutes.
Step 7
Preheat the oven to 375 degrees F (190 degrees C).
Step 8
Bring out the other half of the pie dough and roll out into 9 to 10-inch circle.
Step 9
Pour the cherry filling into the pie pan. Dot with butter cubes and cover with top crust. Cut the extra dough hanging over the edges. Make 3 small slits in the middle and brush some heavy cream over the top crust.
Step 10
Bake for about 45-50 minutes, or until golden brown. Let it cool completely before serving.
Step 11
Serve with whipped cream, or better yet, vanilla ice cream!
