Cherry Pie

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water
• 1 1/4 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 cups fresh cherries, pitted
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract
• 1 egg, beaten
• Sugar for sprinkling

Instructions:

1. In a large mixing bowl, combine flour and 1 teaspoon of salt. Cut in cubed butter until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. In a saucepan, combine 1 1/4 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in pitted cherries, lemon juice, and almond extract.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat and let cool.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Roll out half of the pie dough and place in a 9-inch pie dish. Pour the cooled cherry filling into the crust.
7. Roll out the remaining dough and use a knife to create a lattice pattern on top. Crimp the edges of the crust to seal.
8. Brush beaten egg over the lattice top and