Cherry pie

Preparing the dough:

1. 1In a large bowl, mix the flour, sugar, and salt.
2. 2Add the butter cut into small cubes and work it in with your fingertips until you get a sandy mixture.
3. 3Gradually add the ice water, one tablespoon at a time, mixing until you get an even dough.
4. 4Shape the dough into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.

Preparing the cherry filling:

1. 5Pit the cherries and cut them in half.
2. 6Put them in a saucepan with 100 g of sugar and the lemon juice.
3. 7Cook over medium heat, stirring frequently, for about 10 minutes, until the cherries become juicy.
4. 8In a small bowl, whisk together 100 g of sugar and the cornstarch.
5. 9Sprinkle over the cherry mixture and cook for about 3 minutes, stirring constantly, until the mixture thickens.
6. 10Remove the saucepan from the heat and add the butter and almond extract.
7. 11Mix until the butter has melted.
8. 12Let cool for at least 30 minutes.

Assembling and baking the pie:

1. 13Preheat the oven to 220°C.
2. 14Divide the pie dough into two portions and roll them out into two circles about 30 cm across.
3. 15Place the first circle in a 24 cm cake pan, letting the excess hang over the edge of the pan.
4. 16Pour the cherry filling onto the pie crust.
5. 17Cut the second circle of dough into strips 2 cm wide.
6. 18Place the strips of dough over the filling to form a lattice pattern.
7. 19Let the strips overhang the edge of the pan by about 2 cm.
8. 20Fold the excess dough under and crimp the edge.
9. 21Brush the dough with the beaten egg.
10. 22Place the pie in the preheated oven and bake for 20 minutes.
11. 23Reduce the oven temperature to 190°C and continue baking for 30 to 40 minutes, or until the crust is golden and the filling is bubbling.
12. 24Place the pie on a wire rack and let cool to room temperature before slicing.