Cherry Pie

Steps

• Filling: Toss the cherries with the sugar, cornstarch, lemon juice, and almond extract if using, and let sit until the sugar draws out some juice.
  ⏱ Start 15 min timer

  Tip: This head-start maceration lets you gauge how much liquid the cherries are actually releasing before it's sealed inside the pie.

• Assemble: Roll out one disc of pastry and fit into a 9-inch pie pan. Fill with the cherry mixture and top with the second disc (or a lattice), crimping and cutting vents if using a solid top.
• Bake: Brush with egg wash and bake at 220°C (425°F) for 20 minutes, then reduce to 190°C (375°F) and continue until the crust is deeply golden and the filling bubbles thickly through the vents.
  ⏱ Start 35 min timer

  Tip: Look for thick, slow bubbling, not thin, watery liquid — that's your visual cue that the starch has actually activated and thickened.

• Cool: Cool at least 3 hours before slicing.
  ⏱ Start 180 min timer