This tart cherry pie works well with fresh or frozen cherries. It takes the guess work out of whether or not the filling is going to set up because you cook it on the stove for a bit first. That way you have a chance to adjust as needed before it ever hits the pie pan!
Optional: milk or egg for wash and additional sugar
Instructions
While still cold or at room temperature, stir together the cherries, lemon juice, sugar and corn starch in a large heavy bottomed saucepan. Over medium heat, bring to a boil stirring frequently. Keep stirring and boiling until it thickens to cherry pie filling consistency. Remove from heat and stir in almond extract if desired. Allow to cool completely.
Roll out pie crusts and place bottom pie crust in 9-inch pie plate. Fill with cooled cherry filling. Place top crust on top and crimp edges. Cut vents in top pie crust. If desired, brush with egg wash or a bit of milk and sprinkle with a bit of granulated sugar.
Bake at 425°F for 20 minutes. Cover the edges with a pie shield or aluminum foil to prevent over browning and drop the oven to 375°F and continue to bake for about 30-40 minutes. Crust should be golden and the filling should be bubbling.
Remove from oven and let cool. Delicious on it’s own, but really good with a scoop of vanilla ice cream or whipped cream!