• Mix sugar and cornstarch and toss with cherries and almond extract. Set aside for about 30 min until cherries release some of their juice.

  • Heat oven to 400°.

  • Line a 9" pie pan with one of the pie crust sheets. Unroll the other sheet onto a cutting board and with a sharp knife or pizza cutter (wheel), cut into 1/4" strips.

  • Scrape the filling into the lined pan. Place one of the longer strips of dough across the center of the pie, pressing it into the bottom crust at the edges. Continue placing strips in the same manner, spacing them 1/2" apart, around the entire pie. You may have some of the smaller strips left over.

  • Brush crust carefully with egg wash and give it a good sprinkling of turbinado sugar. Bake for 15 min, turn oven down to 350° and continue to bake until the filling is bubbly and crust is brown, about 30 to 35 minutes. Recipe courtesy of Victoria Granof.