2 gluten-free pie crusts (can buy frozen or make your own)
5 cups pitted fresh cherries
¼ cup corn starch
½ cup organic cane sugar (or less if the cherries are very sweet)
1½ Tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon almond extract
1/8 teaspoon sea salt
1 egg (yolk only) and 1 Tablespoon almond milk (this is optional)
Preheat oven to 400 degrees.
Mix cherries with corn starch, sugar, lemon juice, vanilla and almond extract and salt.
Let sit while you place first pie crust into a pie pan.
Gently press pie crust to the bottom of the pan then pour cherries into crust.
Discard any juices from the bowl of cherries otherwise you’ll get a runny pie.
Place second pie crust on top of cherries and gently secure it on top, pinching the top and bottom crusts together.
Make the egg wash by whisking together the egg yolk and almond milk together then brush the top of the pie with the egg wash.
Sprinkle pie with some more sugar, if desired.
Make 4 slits into the top pie crust so that it can release steam.
Freeze pie for 5 minutes before baking.
Bake for 20 minutes, then reduce heat to 350 degrees and bake an additional 35 minutes.
Remove pie from oven and let cool.
Serve warm or cold, with or without ice cream.
Pie will last 3-4 days refrigerated or 1-2 months frozen.