Ingredients:

  • 6 cups (900g) fresh sweet cherries, pitted and halved
  • 1/2 cup (100g) maple syrup
  • 3 tbsp (25g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) almond extract
  • 1/4 tsp (1.5g) salt
  • 2 packages (450g each) refrigerated pie crusts
  • 1 large egg
  • 1 tbsp (15ml) water
  • 2 tbsp (25g) turbinado sugar

Instructions:

  1. Toss the pitted cherries, maple syrup, cornstarch, lemon juice, almond extract, and salt in a large bowl. Stir until the cornstarch is fully dissolved and the cherries are coated.
  2. Line a 12x17 inch rimmed baking sheet with parchment paper. Roll out the first pie crust to fit the dimensions of the pan, pressing it firmly into the corners, and prick the bottom with a fork.
  3. Pour the cherry mixture evenly over the bottom crust, spreading it with a spatula to ensure no gaps.
  4. Roll out the second crust and drape it over the top. Either seal the edges for a closed pie or cut strips to create a lattice top.
  5. Whisk the egg and water together, brush the entire top crust generously, and sprinkle with turbinado sugar.
  6. Bake at 400°F (200°C) for 40-45 minutes until the crust is deep mahogany-brown and the filling is bubbling.