2 unbaked 9-inch pie crusts, preferably homemade
4 cups fresh, pitted cherries
1 1/2 cups granulated sugar
2 tablespoons flour
2 tablespoons cornstarch
2 teaspoons lemon juice
1/4 teaspoon almond extract
1/4 teaspoon salt
Preheat oven to 425 degrees.
Roll out one of the crusts on a lightly floured into a circle 1-inch larger than an inverted pie pan, about 1/8-inch thick. Carefully fold dough into quarters and place in pan. Trim dough even with pie pan edge.
Combine cherries with sugar, flour, cornstarch, lemon juice, almond extract and salt. Mix well.
Pour cherry mixture into pastry-lined pie dish. Top cherries with a crust rolled into a circle large enough to extend 1-inch beyond pan. Fold the extra edge of top pastry under edge of lower pastry. Seal by pressing both crusts together on edge of pan; flute edges or press with a fork. Sprinkle top crust with sugar and cut several vent holes in crust.
Bake for 10 minutes at 425 degrees, then lower heat to 350 degrees and bake for 25 minutes more. (If crust is overbrowning, shield with strips of aluminum foil.)
Remove pie from oven and place on rack to cool.
Makes one 9-inch pie.
Kitchen Ade Note: Pie juices will likely overflow; be sure to set a cookie sheet under pie pan while it is baking.
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