Ingredients
- 2 cups fresh or frozen cherries, pitted
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp almond extract
- 1 pie crust, store-bought or homemade
- 1 egg, beaten
Instructions
Method: Indirect baking
- Set the EGG for indirect cooking at 375°F/191°C.
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and almond extract.
- Cook over medium heat until thickened.
- Roll out pie crust into a greased pie dish.
- Pour in cherry filling, then cover with a second crust.
- Brush with beaten egg and cut slits for ventilation.
- Bake for 45-50 minutes until golden brown.
- Let cool before serving.
