A classic cherry pie is made with tart pie cherries, but sweet Bing cherries may also be used. You may want to cut back on the sugar.
2 9-inch pie crusts
3 c. sour cherries, thawed if frozen
1 c. sugar
1/2 t. salt
1/4 c. all-purpose flour
1 T. butter
1/8 t. vanilla extract
1/8 t. almond extract
Optional: a few drops red food coloring
Garnish: vanilla ice cream
Place one crust in a 9" pie plate; set aside. Drain cherries, reserving juice. Measure 1/2 cup juice, adding water if necessary to equal 1/2 cup. Pour juice into a large saucepan. Whisk in sugar, salt and flour. Cook and stir over medium heat until thickened and glossy. Stir in remaining ingredients except garnish; spoon mixture into crust. Add remaining crust; flute edges and vent with a knife tip. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Continue baking 40 to 45 minutes, until bubbly and golden. Top each slice with a scoop of ice cream. Makes 8 servings.
Use a mini cookie cutter to cut the vents in your pie’s top crust just for fun!