2Unbaked pie crustenough for double crust 9-inch pie
4cupsfrozen sweet dark cherries(about 20 oz), thawed and drained, juice reserved
⅓cupcherry or cranberry juice to supplement drained juiceif needed
⅓cupbrown sugar
⅓cupwhite sugar
2TBcornstarch
3TBflourall-purpose
¼teaspoonalmond extract
Instructions
Preheat oven to 425F
Measure the reserved juice from the thawed cherries and supplement with more cranberry or cherry juice if needed to make a total of one-third cup of juice.
In a bowl, mix the cherries, juice, almond extract, brown sugar, white sugar, cornstarch and flour until the sugar has dissolved; allow to stand while preparing pastry dough, about 15 minutes.
If a lattice top is desired, roll out one crust and cut it into strips using a sharp knife or pizza cutter. Overlap the strips on top of the filling in a pattern of your choosing.
Line a 9-inch pie dish with a pastry crust, and brush the bottom with beaten egg white to seal the pastry. Fill with the cherry filling. Top with the remaining crust, and crimp the edges to seal. If using a solid top crust, cut several steam vents into the top with a sharp paring knife.
Cover the edges of the crust with a pie shield or strips of tinfoil. Place pie in preheated oven and bake for 20 minutes with the edges covered. Remove the edge protectors and continue to bake for an additional 15-20 minutes, until the cherry filling is bubbling/thickened and the crust is browned.
Allow to cool before serving.
Notes
For best results, allow pie to cool overnight before cutting.