I’ve been traveling to Door County, WI for years and finally found a cherry pie recipe that tastes like the real thing but isn’t too complicated to make. If you aren’t able to find fresh or frozen Door County cherries, try using whichever cherries are seasonally available to you. If you do use frozen cherries, however, drain and reserve 1/4 cup juice. Combine cherries and reserved juice when making the filling.
Preheat oven to 425. Lightly grease a 9 inch pie plate. Pit 4 cups of cherries and set aside.
To make crust, combine flour and sugar in a large bowl. Cut in shortening with a pastry blender until dough begins to stick together. Add the ice water, one tablespoon at a time, and toss with a fork until all flour is moistened and pastry forms a slightly sticky ball.
Divide dough in half and pat into 2 rounds. On a slightly floured surface, roll dough to 2 inches larger than inverted 9 inch pie plate. Place 1 round in the bottom of the pie plate.
To make the filling, combine cherries and almond extract in a large bowl. In a separate bowl, whisk together sugar and cornstarch. Gently toss sugar mixture over cherries to combine.
Pour filling over prepared crust.
Cover with top crust and pinch edges to seal. I sprinkled a bit of crystallized sugar over the pie before baking to give it a little more shimmer. Cut several slits in top of crust to let steam escape. Bake for 35-45 minutes, or until golden brown and filling is bubbly. Let cool completely before slicing.