Sweet Cherry Pie

Instructions

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1. - Preheat oven to 425°F. Prepare cookie pan with aluminum foil.
2. - In large saucepan, combine sugar and cornstarch until smooth. Add cherries, lemon juice, lemon zest, almond extract and salt. Cook over medium heat, stirring often, until cherries are thawed and start to release their juice. Increase heat to medium high and cook, stirring constantly, until liquid bubbles and thickens, about 5 minutes. Remove from heat and let cool to room temperature.
3. - Gently unroll pie crust and fit into 9 in. pie pan. Pour cherry mixture into crust.
4. - On lightly floured surface, gently unroll second pie crust. Cut into 3/4 in. strips. Place strips horizontally, then weaving in vertically, across the top of the pie, trimming so that each strip comes to the edge of the pie. Fold bottom crust over strips and crimp. Beat egg with water until well combined. Brush over strips and edges of pie. Sprinkle with sparkling sugar, if using.
5. - To decorate as pictured, use Wilton Ribbon Cutter to cut four straight-side strips measuring 1½ in. wide and six straight-side strips measuring ½ in. wide. Using wavy wheel and ribbon cutter, cut five wavy strips ½ in. wide.
6. - Using ½ in. straight strips, make two braids (three strips per braid).
7. - Using two braids, 1½ in. straight strips and wavy strips, create lattice pattern on pie (depending on size of pie, additional pastry strips may be needed). Trim as needed.
8. - Crimp edge of pie using tip of spoon. Brush with egg wash and sprinkle with sparkling sugar, if using.
9. - Place on prepared cookie pan (to catch drips) and bake 35-40 minutes or until crust is golden brown and filling is bubbly. If crust begins to brown too much during baking, cover edges of pie with aluminum foil. Cool completely in pan on cooling grid.