Not just your classic American pie, this delicious version doubles the flavor with two types of cherries and a hint of almond



2 3/4 cups all-purpose flour
3/4 cup plus 1 Tbsp sugar
1 tsp kosher salt
1 cup (2 sticks) cold unsalted butter, cut into pieces
3 Tbsp cornstarch
1/4 tsp freshly grated nutmeg
5 cups fresh bing cherries, pitted,or three 12-oz bags frozen pitted sweet cherries, thawed and drained
1/2 cup dried cherries
1/2 tsp almond extract
2 tsp whole milk

1 In a food processor, combine the flour, 1/4 cup of the sugar and 3/4 tsp of the salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add 4 Tbsp cold water and pulse until the dough begins to come together (if necessary,add more water 1 tsp at a time;do not overmix).

2 Divide the mixture between 2 pieces of plastic wrap. Shape each piece of dough into a 1-in.-thick disk, wrap tightly and refrigerate until firm, about 30 minutes.

3 Heat oven to 400°F. On a lightly floured surface, roll one disk into a 12-in. circle. Fit it into the bottom and up the sid es of a 9-in. pie plate. If necessary,
trim along the edge of the dough, leaving a 1.4-in. overhang. On a lightly floured surface, roll the other disk of dough into a 12-in. circle. Using a fluted pastry
wheel, pizza wheel or paring knife, cut ten 1-in.-wide strips of dough.

4 Make the filling: In a bowl, combine the cornstarch, nutmeg, 1/2 cup of the sugar and the remaining 1/4 tsp salt. Add the cherries and almond extract and toss to combine. Spoon fill ing into pie plate.

5 Weave the pastry strips over the filling,trim, then crimp as desired.

6 Brush lattice with the milk and sprinkle with the remaining 1 Tbsp sugar. Place the pie on a rimmed baking sheet and bake for 25 minutes. Cover the edges of the crust with foil to prevent overbrowning and continue to bake until filling bubbles and crust is golden brown, 25 to 30 minutes more. Transfer pie to a wire rack and let cool for at least 1 hour.Serve warm or at room temperature .

PER SERVING: 539 CAL, 24 G FAT (15 G SAT FAT), 61 MG CHOL, 246 MG SOD, 6 G PRO, 78 G CAR, 5 G FIBER

make-ahead tip The wrapped pie dough can be refrigerated for up to 4 days or frozen for up to 2 months. When ready to use, thaw the frozen dough in refrigerator overnight.