Classic Cherry Pie Delight

1.In a large bowl, combine the flour, salt, and sugar for the crust. Mix well.

2.Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

3.Stir in the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

4.Preheat your oven to 425°F (220°C).

5.In a medium saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Cook until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool slightly.

6.Roll out one disc of dough on a floured surface to fit your pie pan. Place the rolled dough into the pan, pressing it gently into the bottom and sides.

7.Pour the cherry filling into the crust and dot with small pieces of butter.

8.Roll out the second disc of dough and place it over the filling. You can either cut slits for a lattice top or simply cover it whole. Seal the edges by crimping with a fork or your fingers.

9.Brush the top crust with the beaten egg to give it a golden color when baked.

10.Cut a few slits in the top crust to allow steam to escape.

11.Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

12.Remove from the oven and let cool on a wire rack for at least 2 hours before serving to allow the filling to set.