Cherry Pie

Fresh cherries are the star of this summer favorite. The kid-friendly recipe makes for a fun collaboration between you and your junior baker.

Hands-On Time: 45 minutes
Ready In: 2 hours
Yield: 8 servings

4 cups cherries (1 1/2 to 2 pounds), washed
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon almond extract
2 frozen 9-inch pie crusts
2 tablespoons salted butter, cut into bits

1. Preheat the oven to 400 degrees.
2. Together, you and your child can stem and pit the cherries. (Do it the old-fashioned way with your fingers, or try a handy cherry pitter [$12 at crateandbarrel.com].)
3. Measure out the sugar, cornstarch, and almond extract, then ask your child to add these to the cherries and gently stir together.
4. Let one pie crust thaw for 10 minutes, then have your helper prick the bottom of it all over with a fork. Bake this crust for 8 minutes, then remove from the oven and cool for 5 minutes.
5. Meanwhile, remove the other crust from the freezer and have your child pick off the fluted rim; this will be your top crust. Let it thaw for 10 minutes. Then your helper can cut a few 1-inch vent holes, using a butter knife or cookie cutter.
6. When the bottom crust has cooled, pour in the filling and dot with butter. Let your sous-chef carefully invert the top crust, still in the pan, onto the filling and lift the pan off. Place the pie on a foil-covered baking sheet and bake until the filling bubbles and the crust is golden brown, about 40 minutes. After 30 minutes, check to see if the crust is getting too brown; if it is, cover pie with an aluminum-foil tent. Let cool about 15 minutes before serving.