Cherry Pie

Five cups of tinned or fresh cherries.
1 1/2 cup sugar granulated
1/2 cup sugar to top
4 tablespoons corn starch
2 tablespoons butter unsalted
2 tablespoons lemon juice
1 teaspoon almond extract
1 egg

For pastry:
2 1/2 cups all-purpose flour and a little extra for rolling.
1 cup butter unsalted cut in pieces
1 teaspoon salt
1 teaspoon sugar
8 Tbsp ice water

METHOD:

Mix flour, butter,salt,sugar in a bowl and slowly add ice water kneading the dough..Do not add too much water as this will hen its firm its done.You can use a food processor and swirl it 6-8 times.
Keep it aside.
On a lightly floured kitchen board , roll the flour into thin pastry and make 2 rolls out of it for a six inch pastry dough.

Now take a pie tray and grease it lightly .
In a pan add cherries, butter,lemon juice , and place on medium heat.Slowly add corn starch and lemon juice and keep mixing. Let water dry.

Preheat oven to 375 degrees F.

Now in the pie tray, greased, place a pie crust and lightly butter it inside.
Now add cherry mixture that has cooled.

Cover with pastry / crust and sprinkle sugar beaten with an egg yolk. Make a small slit in the middle for steam to let out.

Place in oven for 45-50 minutes and then remove when baked to a golden color.
Let it cool.
Serve with custard or cream.