Step 1: Prep the Cherries

1. Place 2 pounds thawed frozen pitted tart cherries in a strainer over a bowl to capture the juices. Measure 1 cup of cherry juice (save extra for another use, like smoothies).
2. Transfer the cherries to a large bowl.

Tip: Thaw cherries in the fridge overnight to preserve flavor and texture.

Step 2: Make the Filling

1. In a small bowl, stir together 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
2. In a small saucepan, bring 1 cup cherry juice to a boil over medium heat. Add 3/4 cup cane sugar, stir, and return to a boil until the sugar dissolves.
3. Stir in the cornstarch mixture and cook, stirring, until the juices thicken and become clear and glossy, about 1–2 minutes.
4. Pour the thickened juice over the cherries. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon almond extract, and a pinch of salt. Stir gently and let cool completely.

Tip: Let the filling cool to room temperature to prevent a soggy crust.

Step 3: Prepare the Bottom Crust

1. Follow your pie crust recipe to roll out the bottom crust to fit a 9-inch pie plate, leaving a 1/2-inch overhang on all sides.
2. Place the crust in the pie plate, loosely cover with plastic wrap, and chill in the fridge for 30 minutes.
3. Arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F (220°C) with the baking sheet inside.

Tip: Chill the crust to keep it flaky and prevent shrinking during baking.

Step 4: Prepare the Top Crust

1. Roll out the remaining pie dough to a similar thickness and size as the bottom crust.
2. Transfer to a baking sheet, loosely cover with plastic wrap, and refrigerate until the bottom crust has chilled for 30 minutes.

Tip: Keep the dough cold to make cutting the lattice strips easier.

Step 5: Assemble the Pie

1. In a small bowl, whisk together 1 large egg and 1 tablespoon water for the egg wash. Set aside.
2. Remove the bottom crust from the fridge and pour in the cooled cherry filling, spreading it evenly.
3. Remove the top crust from the fridge and transfer to a cutting board. Use a sharp knife or pizza cutter to cut into 1-inch strips.
4. Evenly space 4–5 strips crosswise over the pie. Weave 4–5 more strips through the crosswise strips to create a lattice, pulling back the original strips as needed to weave.
5. Trim the lattice edges, then fold the bottom crust’s overhang up and over the lattice edges to align with the pie plate’s edge. Crimp with your fingers or a fork to seal.
6. Brush the lattice with the egg wash and sprinkle with coarse sugar, if using.

Tip: Watch a lattice crust tutorial online if it’s your first time—it’s easier than it looks!

Step 6: Bake

1. Place the pie on the preheated baking sheet in the oven. Bake at 425°F for 20 minutes.
2. Reduce the oven temperature to 375°F (190°C) and bake for 40–50 minutes, until the crust is golden brown and the filling has been bubbling for several minutes.
3. If the crust edges brown too quickly, tent them with foil and continue baking until the filling bubbles.

Tip: The bubbling filling ensures the cornstarch has fully thickened—don’t skip this step!

Step 7: Cool and Serve

1. Let the pie cool completely, about 4 hours, to set the filling.
2. Slice and serve with a scoop of vanilla ice cream.

Tip: Cooling fully prevents a runny filling, but a slightly warm slice with melting ice cream is divine!