Not a piece of cake to make. Two separate 2-crust pie doughs. Top crust with white sugar mixed in. Bottom crust without sugar. Cherries are halved, pitted, and marinated in a mix of cornstarch, brown sugar, salt, lemon juice and almond flavoring. Bake the bottom crust 350°/180° for 30 minutes with parchment and beans. Drain cherries, add another round of cornstarch, sugar and salt, mix and fill pie form, add dabs of butter. Apply top crust with cut outs so pie can bubble. Bake 350°/180° about 1 hour. Pie today with 5-1/2 cups of pitted cherries. Second Round: 2 tablespoons cornstarch and 1/4 cup of brown sugar, plus salt. Add dabs of butter. Pie had just the right amount of jelling, no juice, and just a hint of tart (from lemon juice marinade) and a hint of almond flavor.
