Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
1. Preheat the oven to 450°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
Step 2
2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes.
Step 3
3. Add the almond extract and the orange zest; toss well.
Step 4
4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.
Step 5
5. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature.
