1Pie dough (for the bottom crust and lattice top)see recipe for pie crust below.
Flourto dust on the surface
1LargeEggbeaten
Coarse Sugarfor topping (optional)
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INSTRUCTIONS
In a bowl, combine Granulated Sugar, Pitted Cherries, Lemon Juice, Almond Extract, and Cornstarch. Toss until combined through. (If the filling is too watery, then you might want to cook it in a pan over medium-low heat for 3-4 minutes or until it thickens, cool it down, and then use it. ) If using Canned Cherry Pie filling, skip this step.
Dust the rolling surface with flour. Cut the Pie dough in half. To make the bottom crust, roll the dough to about 9-10 inches width and 1/2 inch thickness. Place it on the pie dish and refrigerate it until further use.
Now, make the top crust. Since we are making lattice here, so, roll it just like you rolled the top crust. Now, use a sharp knife or cutter or a Pizza Wheel, to cut out a square. Now, cut 1/2 to 3/4 inch wide strips.
Pour the Cherry Pie filling into the pie dish. Lay the strips parallelly with about 1/2 inch gap in between them. Now, weave the strips by picking out alternate Parallel strips and laying one Perpendicular strip. Now, fold the parallel strip which is running below the Perpendicular strip and lay the second perpendicular strip. Weave until you have used up all the strips and knitted the pie. Brush Eggwash over the lattice top. Top with some Coarse sugar (optional). Freeze the pie for 30 minutes and then Bake in a 400F preheated oven for 30 minutes. Place the pie dish in the middle rack and place parchment paper below the pie dish to catch all the drippings. After it gets baked for 30 minutes, reduce the temperature by 10 degrees and bake for another 35 minutes.