1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits
Method
Begin by preheating your oven to 400°F (200°C) and prepare a baking sheet with aluminum foil.
Take a 9-inch pie pan and lay down the bottom pie crust, making sure to prick the surface with a fork.
Place the crust in the oven and bake for approximately 8 minutes until it turns a light golden color. Allow it to cool for 5 minutes afterward.
In a mixing bowl, combine fresh cherries, sugar, cornstarch, and a splash of almond extract. Stir well and pour this fruity mixture into the cooled crust. Scatter small bits of butter on top before covering with the upper crust. Seal the edges by crimping and create slits in the top to allow steam to escape. Position the pie on your prepared baking sheet.
Return the pie to the oven and bake for 30 minutes. If you notice it browning too quickly, use a tent of aluminum foil to shield it. Continue baking until the crust is a rich golden brown and the filling is bubbling, which may take an additional 10 to 20 minutes. Once done, let it cool on a wire rack for about 15 minutes before serving.
