Swipe up for a homemade all-butter double-crust pie dough. This recipe is delicious and easy to follow.
Double crust pie dough Whole pitted cherries Sugar Lemon Juice Cornstarch Almond Extract Vanilla Extract Egg White Coarse sugar
In a bowl, whisk together the 1/2 cup sugar, lemon juice, cornstarch, and both extracts until well combined. Gently stir in the cherries to coat well. Set aside.
Divide dough into 2 portions - one slightly larger. Roll out the larger dough and add to pie pan. Scrape all filling mixture into the dough-lined pie pan, mounding it slightly at the center.
Roll & cut smaller dough into strips and arrange over the filling to form lattice top. Use pastry brush to evenly brush top crust with egg white; sprinkle evenly with coarse sugar.
Place pie on a large rimmed baking sheet. Bake 15 minutes at 425F. Tent entire pie with foil, drop temperature to 375F and continue baking for 1 hour more. Let pie cool a, slice & serve with vanilla ice cream.