Simple Cherry Pie

Preheat the oven to 400°F.

Prepare the filling: Mix together the cherries, sugar, cornstarch, vanilla extract, and almond extract.

Prepare the crust: Roll one pie crust out on a well-floured surface to a 14-inch circle. Turn the pie crust continually while rolling to prevent any sticking. Lay the pie crust into a 9-inch pie dish, allowing the crust to fall into the corners without stretching or pushing. Let the excess crust hang over the edge of the dish. Roll out the second pie crust the same as the first. If a lattice crust is desired, cut into 1-inch strips. Then, set aside.

Assemble: Pour the cherry filling into the bottom crust, and dot the top of the pie with the cold butter, cut into small pieces. Place the cut strips of crust on top in a lattice pattern, leaving ½-inch between the strips. Trim off any excess bottom crust and any excess lattice crust to make them even in length. Roll the excess dough under itself and crimp it to seal. Place the pie on a parchment-lined baking sheet.

Bake in the preheated 400°F oven for 30 minutes. Then turn to 375°F and bake for another 1 to 1 ½ hours. If the pie crust is cooking too fast, cover the top of the pie with foil so the crust does not burn.

Cool: After the pie is baked, remove it from the oven and let it cool completely before cutting. Serve with fresh vanilla ice cream for the perfect finish.