Fresh Cherry Pie

Crust
1 Basic pie crust, bottom
3/4 Inch wide lattice strips
Egg wash for pies and tarts

Filling
6 c Fresh dark sweet cherries
1 2/3 tb Cornstarch
3/4 c Fruit sweetener
1 tb Fresh lemon juice
1/2 ts Vanilla extract
1/4 ts Almond extract

Prepare the bottom crust according to the directions. The lattice strips can be cut in advance and refrigerated, covered with plastic. Remove them 10 minutes before they are needed for ease in handling. Preheat the oven to 350 degrees. Pit the cherries. In a medium size bowl, mix all filling ingredients, except the pitted cherries. Toss the cherries in the mixture to coat them evenly. Pile the cherry into the unbaked crust. Prepare the egg wash and brush it onto the rim of the crust. Top the pie with interwoven lattice strips. Trim from the edge of the pie any pastry extending beyond the edge of the pie pan, and seal by pressing lightly with the tines of a fork. Brush the lattice top with egg wash. To bake the pie, place it on a baking sheet in the preheated oven, directly on the oven floor of a gas oven or on the lowest shelf of an electric oven. Bake at 350 for one to one and one quarter hours, until the crust is golden and the filling is bubbling to within three inches of the center of the pie. Cool the pie before cutting and serving.

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