Easy Homemade Cherry Pie for 8 Servings

Instructions:

1. Whisk flour, sugar, and salt in a bowl.
2. Use a pastry cutter to integrate chilled butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
3. Add ice water one tablespoon at a time, stirring until the dough just holds together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
4. Combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and cinnamon in a saucepan.
5. Heat over medium for 5–8 minutes, stirring constantly until the juices thicken slightly and become glossy.
6. Let the filling mixture cool slightly.
7. Roll one dough disc into a 12-inch circle and press it into a 9-inch deep-dish pie plate.
8. Pour the thickened cherry mixture into the crust, spreading it evenly.
9. Roll the second disc and create a lattice top, sealing the edges.
10. Brush the crust with beaten egg and sprinkle with coarse sugar.
11. Bake for 60 minutes or until the crust is mahogany-colored and the filling is bubbling.