Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

　　

Ingredients

Makes 6 to 8 servings

　　Classic Pie Crust

　　4 cups Bing cherries, pitted

　　2 tablespoons fresh orange juice

　　2 tablespoons fresh lemon juice

　　2 tablespoons cornstarch

　　1 to 1 1/2 cups sugar (depending on the sweetness of the fruit)

　　1/4 teaspoon ground cinnamon

　　Pinch of salt

　　1/4 teaspoon almond extract

　　1 tablespoon grated orange zest

　　1 1/2 tablespoons cold unsalted butter, cut into small pieces

　　

Step 1

1. Preheat the oven to 450°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.

　　

Step 2

2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes.

　　

Step 3

3. Add the almond extract and the orange zest; toss well.

　　

Step 4

4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.

　　

Step 5

5. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature.

　　

Nutrition Per Serving

Per serving (based on 8): 527 calories

　　76g carbohydrates

　　4g protein

　　24g fat

　　6mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.