- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons maple syrup
- 4 to 8 tablespoons ice water
- 8 heaping cups cherries, fresh or frozen.
- 2 tbsp lemon juice
- 1/3 cup maple syrup
- 3 tbsp arrowroot powder
- 1/8 tsp almond extract (optional)
- 2 tsp vanilla
- one egg, beaten
- 2 tbsp turbinado sugar
- Preheat oven to 375F and grease a 9 inch pie dish.
- Add flour, salt, and cubed butter to a food processor. Blend 20-30 seconds or until dough begins to form, stopping to scrape down sides.
- Scrape bowl and then add in maple syrup. Blend again for 10-15 seconds or until ball begins to form. If still crumbly, add in some cold water, 1 tablespoon at a time. Dough should hold together when pinched.
- Place dough into bowl and form into ball. Refrigerate while making pie filling.
- Add cherries to large saucepan over medium-high heat. Add in lemon juice. Cook about 10 minutes or until liquid is expressed. Turn heat to medium.
- In a separate bowl, mix together maple syrup and arrowroot powder, then stir that mixture into cherries.
- Let cherries cook down and thicken about 5 minutes. Turn off heat once thick like filling. if it becomes too thick, add a little water. Let cool completely (about 1 hour).
- While filling is cooling and has about 15 minutes left, take dough out of fridge. Separate into two even balls.
- Roll out one of the balls into a circle, wide enough to fit into a 9 inch pie dish. Place into the bottom of a greased pie dish. Repeat with the remaining crust, but setting off to the side for now.
- Pour cherry filling into pie crust. Add top crust, pinching edges together for a crimped look, and add a few slits in the top to allow steam to escape. Brush with egg wash and sprinkle with turbinado sugar.
- Bake for 50-55 minutes or until golden brown. Let cool completely before serving, at least 3-4 hours. I transfer mine to fridge after 2 hours to cool for another two hours.
- Serve with whipped topping or vanilla ice cream.