Cherry Pie

2  lb.		whole pitted fresh sweet cherries, or 2 lbs. frozen, thawed pitted cherries
1/4  cup		mild honey (such as clover) or maybe sugar if freezing
1  tablespoon		freshly squeezed lemon juice
1/4  cup		cornstarch or 2/3 as much arrowroot to make corn free
1/4  teaspoon		almond extract
2-1/2  cups		all purpose flour
4  teaspoons		granulated sugar (optional)
1  teaspoon		salt
1  cup		cold unsalted butter*, diced into 1/4 inch cubes
1/2  cup		ice water

Tip: For nutritional information on all the ingredients in Cherry Pie just click on each ingredient name. Then adjust the serving size for any Cherry Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Crust:
Mix the dry ingredients: Combine the flour, sugar (optional) and salt in a large mixing bowl or a food processor. Whisk or pulse briefly until combined.

Cut the butter into the dry ingredients: Sprinkle the diced butter evenly over the dry ingredient mixture. If working by hand, use a pastry cutter or two forks to cut the butter into the dry ingredients until the butter is evenly dispersed into pea-sized (or smaller) bits. If using a food processor, briefly pulse the butter and dry ingredients together 5 to 7 times until the butter is evenly dispersed into pea-sized (or smaller) bits, then transfer the mixture to a large mixing bowl.

Add water: Sprinkle the dough evenly with the ice water. Use a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps. (If the dough is not sticking together, you can add 1 or 2 more tablespoons of water to help it clump.) Try not to overmix the dough.

Form a dough ball: Using your hands, quickly pack the dough into a ball (like you’re packing a snowball). Then flatten the ball into a 3/4-inch thick disk.

Wrap and chill the dough: Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use.

Cherry Filling:
Place cherries into a large saucepan. Add honey, lemon juice, cornstarch or arrowroot, and almond extract, then stir to coat.

Turn on the heat to medium. Cook the filling, stirring often, until glossy and thickened, about 5 - 10 minutes.

Remove pan from the heat and let the filling cool completely.

Pour into unbaked pie crust and bake at 375 for 45 min. Schedule it so it finishes baking as dinner starts. It does not need to cool to "firm up," as another recipe says. It will stay firm.

If using for a pie to freeze, first freeze the crust, brush with egg wash and let dry for a few minutes. Then fill with cooled filling and freeze. Before baking, cover with top crust - lattice or cutout. Bake on middle rack of bottom oven for 45 minutes (I think).

Serve with vanilla ice cream!