Get a 9-inch pie shell baked before you dive in, whether you’re making it from scratch or grabbing one at the store. For best results, see How to Make Pie Crust: The Complete Guide.

Prepare the Juicy Cherry Filling

• Toss the pitted cherries with sugar, cornstarch, salt, lemon juice, and almond extract in a large bowl. Allow the mixture to sit for 10 minutes. The filling should look glossy and slightly thickened as cornstarch reacts with fruit juices.

Note: If using fresh cherries, this standing time draws out just enough moisture for the correct consistency. For frozen or canned, drain off excess liquid first.

Filling tips:

·         For canned pie filling, simply pour into the prepared crust and dot with butter.

·         For homemade filling, ensure mixture is thick but still spreadable. This avoids the risk of a soggy crust or runny pie.

Assemble and Bake the Pie to Golden Perfection

• Fill the prepared crust with the cherry mixture, spreading evenly. Dot evenly with pieces of cold butter.
• Roll out the second crust for the top: either cut into strips for a lattice or leave whole and cut slits for venting. Lay on top, then trim and crimp edges to seal.
• Brush the top crust with an egg wash (1 egg mixed with 1 tablespoon water). This delivers a shiny, golden finish and helps with browning.  If you wish, sprinkle with a little extra sugar for sparkle.
• Bake in a preheated 400°F oven for 20 minutes to set the crust structure. Lower temperature to 350°F which allows the filling to bubble and thicken without burning the crust. Bake for 40–50 minutes more. Crust should look golden brown; filling will bubble at the vents.
• Cool on a wire rack for at least two hours. Always cool to room temperature before slicing—a hot pie will spill. This helps the filling set and makes for cleaner slices.