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1
Ready pie shell and let it relax while making filling.
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2
strain can of tart cherries, reserving liquid.
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3
mix all cherries together, set aside
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4
NOTE: it would not accept baking spice in the ingredient list, so I put pumpkin pie spice as it is the closest. The baking spice I use is 326104. Otherwise, 1 1/2 tsp cinnamon, 1/8 tsp each cloves, nutmeg, ginger, 1/4 tsp each cardamon and allspice - to the best of your pantry's ability.
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5
in a large saucepan cook over medium heat the reserved liquid, cornstarch, salt, spices and sugar. Cook until thick and bubbly. Stirring constantly.
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6
Stir in berries, until mixed. Add the almond or vanilla extract.
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7
Cool to room temperature. (this help keep pie crust from getting soggy while baking).
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8
Pour into pie shell. Either top with a lattice top (prettiest) or cover with remaining pastry dough remembering to vent in several spots.
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9
Brush with heavy cream (or milk) and sprinkle with sugar and a small pinch of salt.
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10
Rest pie in refrigerater for 1 hour. 20 minutes before baking, preheat oven to 425 with a baking stone set on the lowest rack possible.
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11
Cook pie for 1 hour, or until all over is bubbly. You may need to tent a piece of foil over the pie to keep the shell from burning, just make sure to have steam vents.
