Classic Sour Cherry Pie

1. 1
   Pulse flour, salt, and sugar in a food processor, then add cold butter cubes and pulse until the mixture resembles coarse sand.
2. 2
   Add ice water one tablespoon at a time, pulsing until the dough just starts to clump together when squeezed.
3. 3
   Divide dough into two discs, wrap in plastic, and chill in the refrigerator for at least one hour to firm up the butter.
4. 4
   In a large bowl, toss the pitted cherries with sugar, cornstarch, lemon juice, and almond extract until evenly coated and the juices start to release.
5. 5
   Roll out one disc of dough on a floured surface and line a 9-inch pie dish, trimming the edges to leave a slight overhang.
6. 6
   Pour the cherry filling into the crust and mound it slightly in the center.
7. 7
   Roll out the second disc, place it over the cherries, and crimp the edges tightly with your fingers or a fork to seal.
8. 8
   Cut several small slits in the top crust to allow steam to escape during baking.
9. 9
   Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 40-50 minutes until the crust is golden brown.⏱ 20 min
10. 10
    Cool the pie completely on a wire rack for at least 3 hours before slicing so the juices have time to set properly.⏱ 180 min