Cherry Pie

filling:

2 lbs. fresh Montmorency cherries (4 cups)
juice from 1/4 lime
1 cup sugar
1/4 cup corn starch
1/4 tsp. almond extract
1/8 tsp. cinnamon

Rinse cherries to remove any stems or other detritus
Pit cherries by hand (push pit through skin with thumb) over a large mixing bowl, collecting juice and discarding pits
Heat cherries, cherry juice, and lime juice in a saucepan until simmering
In a small bowl, mix sugar and corn starch, breaking up lumps
Remove cherries from heat, add sugar mixture, and mix well
Return cherries to the heat and simmer while stirring until thickened
Remove from heat, mix in almond extract and cinnamon, and let cool

pie:

1 egg
2 tbsp. water
2 pie crusts

Beat egg with water to make an egg wash
Line a pie dish with the first crust and brush with egg wash
Fill with cherry filling and top with second crust (lattice or cutouts optional)
Cut crust to fit pie dish, crimp edges to seal, and brush top crust with egg wash
If using a whole top crust, cut slits to vent steam
Chill pie for 30 minutes to help crust retain its shape
Bake at 375°F for 20 minutes, then top with with a crust protector to prevent edge from over-browning
Bake an additional 30 minutes, until filling is bubbling
Allow to cool completely before slicing

2019-11-27 19:56:49: Mini pies:

Cut crust into 4” circles and line muffin wells.
Fill with cherry pie filling.
Bake at 425°F for 14-18 minutes, until crust edges are browned and filling is bubbling.