Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (6g) granulated sugar
  • 1 tsp (6g) salt
  • 6-8 tbsp (90-120ml) ice-cold water
  • 6 cups (900g) fresh sweet cherries, pitted
  • ¾ cup (150g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 2 tbsp (16g) all-purpose flour
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1g) almond extract
  • ¼ tsp (1.5g) ground cinnamon
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp (12g) coarse sparkling sugar

Instructions:

  1. Combine flour, sugar, and salt in a food processor. Pulse in cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Drizzle in ice water one tablespoon at a time, pulsing until the dough just begins to clump together.
  3. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour to prevent shrinking during the bake.
  4. In a large bowl, combine pitted cherries, sugar, cornstarch, flour, lemon juice, cinnamon, and extracts.
  5. Let the mixture sit for 15 minutes to allow the sugar to draw out juices and starches to dissolve.
  6. Ensure the cherries are evenly coated in a thick, glossy syrup.
  7. Roll out the first disc to a 12-inch circle and press into the pie plate.