Best Cherry Pie

Recipe View 20 mins Preheat oven to 425°F (220°C). Prepare your favorite double-crust pie pastry recipe and refrigerate while you prepare the filling. (Prep time: 20 minutes)

Recipe View 5 mins In a medium saucepan, combine the granulated sugar, all-purpose flour, and salt. Gradually whisk in the reserved 1 cup of cherry liquid until smooth. (Prep time: 5 minutes)

Recipe View 5 mins Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the mixture thickens. (Cook time: 5 minutes)

Recipe View 30 mins Remove from heat and stir in the butter, almond extract, red food coloring (if using), and drained cherries. Mix gently to combine. Cover and refrigerate to cool completely. (Cool time: 30 minutes)

Recipe View 10 mins On a lightly floured surface, roll out half of the pastry to an 11-inch circle. Carefully transfer the pastry to a 9-inch pie dish, trimming and crimping the edges as desired. (Prep time: 10 minutes)

Recipe View 5 mins Roll out the remaining pastry to an 11-inch circle. Using a sharp knife or pastry wheel, cut the pastry into eight 1/2-inch wide strips. (Prep time: 5 minutes)

Recipe View 15 mins Pour the cooled cherry filling into the prepared pie crust. Arrange the pastry strips horizontally and then vertically across the top of the pie, weaving them to create a lattice pattern. Press the ends of the strips gently onto the edge of the bottom crust to seal. (Prep time: 15 minutes)

Recipe View 2 mins Brush the pastry lattice with the lightly beaten egg yolk. (Prep time: 2 minutes)

Recipe View 33 mins Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. (Bake time: 30-35 minutes)

Recipe View 2 hrs 30 mins Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. (Cool time: 2-3 hours)