Cherry Pie

pie crust dough
7 C or 48 oz fresh sweet cherries (130)

    (Alternatively, 48 oz frozen tart cherries)
150 g sugar
38 g cornstarch
1 t vanilla extract
2 t almond extract

Make a full batch of pie crust dough.
Pit and quarter cherries.
Combine sugar and cornstarch.
Coat cherries evenly, add extracts, and chill.
Blind bake single crust as directed.

Strain cherries and reduce liquid on stove until thickened.

Let liquid cool 15 mins and combine with cherries.

Once bottom crust is ready, fill with cherry filling.

Shape lattice and cover with pie crust shield.
Move pie to middle rack and bake at 400 for 25 mins.
Reduce heat to 375 and bake an additional 25-35 mins.

Check that internal temp has reached 175 before removing.
Cool at least 4 hours before serving, preferably more.

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