Cherry Pie

Ingredients

• 1 recipe double crust pie pastry
• 4 cups pitted sour cherries
• 1 1/4 cups white sugar
• 10 teaspoons cornstarch
• 1 Tablespoon unsalted butter
• 1/4 teaspoon almond extract (optional)

Directions

1. Line a 9-inch pie pan with one of the pastries. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
2. Preheat the oven to 375 degrees Fahrenheit. Place a baking tray in the oven to preheat.
3. Place the cherries, sugar, and cornstarch in a medium-sized, non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
4. Bake in the preheated oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.