SOUR CHERRY PIE

1 (2 crust) pie pastry (from your favorite recipe)
5 cups pitted sour cherries
1 1/4 cups sugar
3 to 3 1/2 tablespoons cornstarch
Water
1 tablespoon strained fresh lemon juice
1/4 teaspoon almond extract
1 egg
2 to 3 tablespoons butter cut into small pieces

Mix up pie pastry for 2-crust pie. Set aside.

Combine sour cherries, sugar, 3 tablespoons cornstarch, 2 tablespoons water, lemon juice and almond extract, and let stand 15 minutes. (If you would like it thicker, stir in additional 1/2 tablespoon cornstarch.)

Make egg wash by lightly beating egg with 1 tablespoon water. Brush bottom of pie pastry with egg wash, pour in fruit mixture and dot with butter pieces. Brush overhanging edge of bottom crust with cold water. Cover with top crust, seal the edge, trim and flute. If using a closed-top crust, cut steam vents.

Bake pie for 30 minutes in preheated 425 degree F oven. Slip baking sheet underneath. Reduce temperature to 350 degrees F and bake until thick juices bubble through vents, 25 to 35 minutes more. Let cool completely on a rack before serving.

Store at room temperature for up to 1 day.

Makes 8 servings
Source: The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker