Cooking Instructions
- 1
Make pie crusts — see instructions for “Butter Pie Crust (2 Crusts)”
- 2
Preheat oven after dough has set in the freezer for 30 minutes
- 3
Roll out dough for bottom crust and lay into the pie dish
- 4
Mix cherry mixture, sugar, cornstarch vanilla extract and almond extract into a bowl and let sit out for 20 mins to thaw (but be sure to keep the cherries cold)
- 5
Add cherry mixture into the pie crust, and then layer the top crust on the top of the mixture. Press the edges together with your fingers (I used a fork, as well) to seal the edges.
- 6
Use egg whites to lather on top of the top crust and add your desired slit pattern.
- 7
Bake for 20 minutes on 400, then decrease to 375 for 35 minutes. This decreases burning the edges of the crust!
- 8
Let the pie cool completely (or mostly 😉) before cutting and serving.
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