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1
Preheat the oven to 450 degrees.
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2
Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
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3
Place the cherries in a large bowl.
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4
Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon and salt.
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5
Toss with the cherries.
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6
Let rest for 15 min.
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7
Add in the almond extract and the orange zest; toss well.
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8
Line a 9-inch pie plate with one crust and prick all over with a fork.
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9
Spoon the cherry filling proportionately into the crust.
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10
Dot all over with butter.
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11
Cover with a top crust.
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12
With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge.
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13
Cut a few slits in the top to allow steam to escape.
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14
Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf and stem shapes.
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15
Bake pie in center of the oven for 10 min at 450 degrees.
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16
Reduce heat to 350 degrees and bake 45 to 55 min more, or possibly till the crust is nicely golden brown.
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17
Let cold on a rack before serving hot or possibly at room temperature.
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18
This recipe yields 6 to 8 servings.
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19
Comments: Cherry-pitters can be purchased in kitchen-supply and housewares shops.
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20
Wear an apron when pitting, but still watch out for the juice.
