1. Drain the thawed cherries through a strainer, collecting the juices in a saucepan. Bring cherry juice to a boil and cook until reduced to about 2/3 cup. Cool to warm or room temperature.

    Combine reduced juice in a bowl with drained cherries, sugar, flour and almond extract. Stir this mixture occasionally while you prepare the rest of the pie.

  2. If pie crust dough is chilled, bring it to cool room temperature.

    Heat oven to 425 degrees and place a parchment- or foil-lined baking sheet on the middle rack to preheat.

  3. On a lightly floured surface, roll out the larger disk of dough into an 11-inch circle. Line a 9-inch deep-dish pie pan with this, leaving some of the dough hanging over edges of pan. Roll out the second, smaller dough disk into a 10-inch round. 

  4. Place cooled filling in lined pie pan. Place second round of dough over filling, pressing the top and bottom dough edges together and forming a high ridge of dough all around. Flute or crimp the dough ridge attractively all around. Use a sharp knife to make 3 slits in center top of pie to let steam escape during baking. Sprinkle pie with sugar. 

  5. Place pie on the now-hot baking sheet in the oven. Bake pie 10 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking until top is browned (see suggestions) and you can see juices bubbling through the slits, another 40 to 55 minutes. Cool on a wire rack before serving.

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A side view of Door County Cherry Pie served with a scoop of vanilla ice cream on top.