Pie Crusts (1 pckg)
in half and refrigerate for at least one hour.
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.
Cherries (4 cups)
and place in a medium saucepan over medium heat. Bring to a boil.
In a separate bowl, mix together
Salt (1/4 tsp)
Corn Starch (1/4 cup)
Granulated Sugar (3/4 cup)
Add sugar mixture,
Almond Extract (1/2 tsp)
Vanilla Extract (1/2 tsp)
Lemon Juice (1 Tbsp)
to the boiling cherry. Mix well.
Reduce the heat to low. Simmer the cherry mixture stirring constantly until thickened. Remove from heat and cool for a few minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bring out the other half of the pie dough and roll out into 9 to 10-inch circle.
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.
Bake for about 45-50 minutes, or until golden brown. Let it cool completely before serving.
Serve with whipped cream, or better yet, vanilla ice cream!