Sour Cherry Pie | Pie Eyed Love

Ingredients

• 2 pastry dough for crust click here for recipe
• 6-7 cups fresh sour/tart cherries, pitted
• 1/3 cup sugar
• 1/3 cup corn starch of flour
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoon pure almond extract sub vanilla if you don't like almond
• juice from a half a lemon
• 1 tablespoon butter optional
• 1 tablespoon whole milk or 1 beaten egg white
• 1 tablespoon coarse sugar I use Turbinado
• Roll out larger piece of dough (keep second piece refrigerated) on a lightly floured surface or between sheets of waxed paper into a 13-inch round. Fit into a 9” pie plate. Refrigerate.
• Combine cherries with sugar, corn starch, salt, cinnamon, almond extract, and lemon juice. Let stand for at least 30 minutes to allow cherries to release their juices.
• Preheat oven to 425 degrees with the rack in the middle of the oven. (I also place a cookie sheet lined with foil on the rack to catch any juices that bubble over.)
• Roll out dough for top crust into an eleven-inch round.
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