Cherry Pie

1. Stage

In a large pot over medium heat, add cherries, sugar, cornstarch, lemon juice, ginger, cinnamon, almond extract and a large pinch of salt. Bring to a boil, then reduce heat and let simmer until cherries have softened and liquid starts to thicken, about 15 minutes. Remove from heat and let cool completely. 

2. Stage

Let dough sit out at room temperature for 5 to 10 minutes. On a lightly floured surface, roll out both pie crusts to a 12” round. Transfer one of the rounds to a 9” pie plate and gently press sides down to make sure there are no gaps. Cut the second crust into 1” thick strips for a lattice top, then place on a large cutting board. Refrigerate both crusts for 15 minutes. 

3. Stage

Preheat oven to 425° with a large baking sheet in oven. Pour cooled cherry filling over crust in pie plate. To make a lattice top, lay strips of pie dough vertically over filling. Lift up every other strip and place and strip of dough across horizontally. Lay strips back down. Lift the other alternating strips up and place another strip across horizontally, then lay strips back down. Repeat with remaining strips and top is covered. 

4. Stage

Using kitchen shears, trim edges to a ½” overhang. Pinch bottom and top crusts together, then tuck crust under so that the edge is flush with the edge of the pie plate. Crimp edges as desired. Brush crust with beaten egg  and sprinkle with turbinado sugar. Refrigerate 30 minutes until firm. 

5. Stage

Carefully place pie on preheated baking sheet and bake for 25 minutes, then reduce heat to 375° and bake until crust is deeply golden and filling is bubbling, 50 to 60 minutes more. Let cool completely before slicing.