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1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, almond extract if using, and cinnamon. Gently stir until well mixed and set aside for the flavors to marry while you prepare the crust.
3. Lay one of the unbaked pie crusts into a 9-inch pie dish. Trim the edges, leaving a slight overhang.
4. Pour the cherry filling into the crust, and dot the top with the small pieces of butter.
5. Cover with the second pie crust. You can make it a lattice top or simply place the whole crust on top, trimming and crimping the edges to seal, and then cutting a few slits in the top for steam to escape.
6. Brush the top with the beaten egg and sprinkle with coarse sugar to create a shimmering, crisp top.
7. Bake in the preheated oven for about 45-50 minutes or until the crust is golden and the cherry filling is bubbling. If the edges of the crust brown too fast, cover them with foil.
8. Remove the pie from the oven and allow it to cool for several hours to set the filling before serving.
Variations & Tips:
– For a less traditional but equally delicious twist, mix in other stone fruits like peaches or plums with your cherries.
– If you’re working with tart cherries, you might want to increase the sugar by a quarter cup to balance the flavor.
– When you don’t have fresh cherries on hand, well-drained canned cherries or even quality cherry preserves can work in a pinch.
– For that perfect slice, let the pie cool completely before cutting; this allows the filling to thicken properly.
Whipping up Grandma’s Cherry Pie is more than just baking – it’s making memories one slice at a time. I hope your family enjoys this piece of my heritage as much as mine does.
