CHERRY PIE IN THE HISTORY OF EVER
Cherry pie. It is the pie I can’t resist even when I’m already stuffed to the gills. I love the tart sweetness. The bursting cherries. The buttery, flaky pie crust. There are other fruit pies that don’t hold my attention, but cherry pie has my whole heart.
FOR THE CHERRY PIE FILING: > Pitted sweet, dark cherries > Fresh lemon juice > Almond extract EGG WASH: > Egg yolk > Water > Cream or milk
HOW TO MAKE MY FAVORITE CHERRY PIE IN THE HISTORY OF EVER
Roll out bottom pie crust according to pie dough recipe instructions and place in the bottom of a 9-inch pie plate. Trim edges leaving 1/4-inch excess from outer rim of pie plate. Refrigerate until filling is ready.
For the filling, in a large bowl, combine the pitted cherries, lemon juice, almond extract, sugar, salt, tapioca starch and cornstarch. Mix until well combined. Set aside.
MY FAVORITE CHERRY PIE IN THE HISTORY OF EVER