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1 Place The Pitted Cherries, Sugar, Almond Extract, Lemon Juice And Corn Starch In A Large Bowl. Toss Until The Cherries Are Well Coated With The Sugar And Other Ingredients. 2 On A Lightly Floured Clean Surface, Roll Out The Bottom Crust. Form It Into A 9 Or 10-Inch Pie Pan. Using Kitchen Scissors, Trim The Edges So That They Extend Beyond The Edge Of The Pie Pan By 1 Inch. Place In The Refrigerator While You Roll Out The Top Crust. 3 Roll Out The Top Crust To About The Same Size As The Bottom Crust. If You Want To Make A Lattice Top (It'S Pretty And It'S Easy To Do) Follow These Instructions For Making A Lattice Pie Crust. Place The Filling In The Pie Plate. Dot With Small Dabs Of Butter. Cover With The Top Crust. Trim The Edges. Crimp To Seal The Edges Together. Score The Top Crust With Cuts So That The Steam Can Escape While The Pie Is Cooking (Unnecessary If You Are Making A Lattice Crust). Refrigerate For 30 Minutes Before Cooking. 4 Optional Egg Wash In A Small Bowl, Whisk The Egg With A Tablespoon Of Water Or Milk. Use A Pastry Brush To Brush Over The Top Crust. Sprinkle The Top With Coarse Sugar. 5 Preheat The Oven To 425
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