Classic Cherry Pie

11 ingredients
1 steps

Ingredients

  • 4 cups Sweet Cherries, Pitted
  • 3/4 cups Sugar
  • 4 Tablespoons Cornstarch
  • 1/4 Tablespoons Salt
  • 1/4 teaspoons Almond Extract
  • 1/4 teaspoons Vanilla Extract
  • 1-1/2 Tablespoon Water
  • 1 whole Pie Crust Recipe (two Crusts)
  • 4 Tablespoons Butter
  • 1 whole Egg, Beaten, To Brush On The Top Crust
  • Coarse Sugar, To Dust On Top

Directions

  1. 1
    ["Preheat the oven to 350\u00b0F. Start by pitting the cherries. This part is messy, so be prepared. I think this step is why canned cherries became popular. But it's really not that bad, pretty easy to clean up, and definitely worth it. If you don't have a cherry pitter (like me), there is another way. First, put on an apron or an old shirt (seriously). Dump the cherries onto a cutting board. One at a time, use the flat side of a large knife to gently mash each cherry then set it aside. Do this to all the cherries. Then go through and remove the stems and pits, which should be nicely loosened and easy to pull out. After that, it's simple. Just dump the pitted cherries into a bowl, add the sugar, cornstarch, salt, extracts, and water, and mix well.", "Using your favorite pie shell recipe (I used The Perfect Pie Crust from the Pioneer Woman), layer a pastry into the bottom of a pie pan. Pour the cherries into the pie (juice and all) and dot the cherries with the butter. Roll out the top layer of pastry and place it on top of pie. Cut the extra dough off, seal the edges with a pinch or fork, and cut two slits (or a \"C\"" for cherry) into the top to vent. As a garnish

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