The cherry pie may be the one pie that represents summer the best. It is a little labor intensive, especially when you don’t have a cherry pitter. It is worth it though, even for a Homemade Cherry Pie for Two.
1store-bought pie crust
1/8 teaspoonalmond extract
If you keep your pie crust in the freezer, you'll need to take it out of the freezer the night before you want to bake this Cherry Pie for Two.
Preheat the oven to 400 degrees F.
Make the filling: Pit the cherries. Use a tool, a pitter, or just a small kitchen knife (like I did). Cherries don't really color your fingers, so not to worry about that. Cut the cherry in half, take the pit out and then cut the half in half.
Transfer the cherry to a bowl and add, sugar, cornstarch, lemon juice, vanilla and almond extract. Place bowl in the fridge.
Most store-bought pie crust packages contain 2 crusts; we only need one for the bottom and the crust.
Take one crust out of the package and place it on your kitchen counter. You may want to roll a just a little bit thinner.
Cut a circle of your dough a little larger than your pie dish. My pie dish has a diameter of almost 7-inches. Place the dough into the pie dish and tuck it against the sides and make sure the bottom is smooth.
Spoon the filling onto the dough. Use a slotted spoon, you don't want all the juice into your pie.
Make the lattice. From the left-over dough you can make your lattice and this is the point where your creativity can go wild. Use a pastry wheel, a pizza cutter, a knife, whatever it takes and cover your pie with your design or just with a traditional lattice (like I did). Wherever the lattice touches the pie crust bottom, pinch it together. Cut of excess of dough.
Make your egg wash by whisking together the milk and the egg and brush your pie dough with it.
Last step is to sprinkle the pie with turbinado sugar.
Place the pie in the oven on top of a baking sheet and bake for 20 minutes. Lower the temperature to 375 degrees F and bake for an additional 30 minutes (covered with aluminum foil).
Cool the pie for a couple of hours before you start cutting it. Whatever you don't eat in one serving, cover up and store in the fridge.