Bada Bing Cherry Pie

• Classic Pie Crust
• 4 cups Bing cherries, pitted
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch
• 1 to 1 1/2 cups sugar (depending on the sweetness of the fruit)
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1/4 teaspoon almond extract
• 1 tablespoon grated orange zest
• 1 1/2 tablespoons cold unsalted butter, cut into small pieces

1. 1.
2. Preheat the oven to 450F.
3. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
4. 2.
5. Place the cherries in a large bowl.
6. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt.
7. Toss with the cherries.
8. Let rest for 15 minutes.
9. 3.
10. Add the almond extract and the orange zest; toss well.
11. 4.
12. Line a 9-inch pie plate with one crust and prick all over with a fork.
13. Spoon the cherry filling evenly into the crust.
14. Dot all over with butter.
15. Cover with a top crust.
16. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge.
17. Cut a few slits in the top to allow steam to escape.
18. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.
19. 5.
20. Bake pie in center of the oven for 10 minutes at 450F.
21. Reduce heat to 350F and bake 45 to 55 minutes more, or until the crust is nicely golden.
22. Let cool on a rack before serving warm or at room temperature.

pie crust, bing cherries, orange juice, lemon juice, cornstarch, sugar, ground cinnamon, salt, almond extract, orange zest, cold unsalted butter

Taken from www.epicurious.com/recipes/food/views/bada-bing-cherry-pie-106716 (may not work)