Perfect Sour Cherry Pie

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 5 mins Press the bottom pie crusts into 2 pie pans. (5 minutes)

Recipe View 2 mins In a saucepan, combine the pitted sour cherries, 1 cup plus 2 tablespoons of white sugar, and cornstarch. (2 minutes)

Recipe View 10 mins Allow the mixture to sit for about 10 minutes, letting the sugar draw out the cherries' juices. (10 minutes)

Recipe View 8 mins Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. (8 minutes)

Recipe View 5 mins Reduce the heat to low and simmer until the juices thicken and turn translucent, approximately 5 minutes. (5 minutes)

Recipe View 2 mins Remove the saucepan from the heat and stir in the butter and almond extract until fully incorporated. (2 minutes)

Recipe View 3 mins Pour the cherry filling evenly into the prepared bottom pie crusts. (3 minutes)

Recipe View 10 mins Cover each pie with the top crust, crimp the edges to seal, and cut vents into the top crust with a sharp knife to allow steam to escape. (10 minutes)

Recipe View 50 mins Bake in the preheated oven for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling. (50 minutes)