21⁄2 pounds fresh or frozen cherries, stemmed and pitted
1⁄4cup cornstarch
3 tablespoons fresh lemon juice
1 teaspoon almond extract
1 large egg, lightly beaten
Instructions
In the work bowl of a food processor, pulse together flour, 1⁄4 cup sugar, almonds, and 1⁄4 teaspoon salt. Add butter, pulsing until mixture resembles coarse crumbs, about 20 seconds. With processor running, gradually add 1⁄3 cup ice water until a dough forms. (Add additional water, 1 tablespoon at a time, if needed.)
Turn dough out onto a lightly floured surface. Divide into 2 equal disks. Cover with plastic wrap, and refrigerate until firm, about 1 hour.
In a large saucepan, combine cherries and 1⁄2 cup sugar over medium-high heat. Cook, stirring occasionally, until sugar dissolves. Add cornstarch, lemon juice, almond extract, and remaining 1⁄2 teaspoon salt, stirring to combine. Cook, stirring occasionally, until thickened. Set aside.
Preheat oven to 350°.
On a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Spoon filling into prepared piecrust.
Roll remaining dough to 1⁄8-inch thickness. Using a knife or pastry wheel, cut dough into 1-inch-wide strips, or strips of varying widths, if desired. Arrange strips over filling in a lattice design. Trim excess crust to extend 1⁄2 inch beyond edges of pie plate. Fold edges over, and crimp as desired. Brush crust with egg; sprinkle with remaining 1 tablespoon sugar.
Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/fathers-day-is-almost-here/