FULL RECIPE

This summer was amazing all the cherries we had , usually the season is really short, not this year, and I made desserts and pies, anyway Im ready for Autumn, because I love it and the hot weather make me feel exausted...
But always Im thankful by all the summer fruits...

Source : Alaska from scratch

Ingredients (4 -5 individual pies)

1 crust pie (recipe below )
3 cherry pitted and halved (fresh or canned)
zest of 1 lemon
2 teaspoon lemon juice
a/4 teaspoon almond extract
1/4 cup sugar
1 tablespoon cornstarch
4 -5 mason jars

Crust pie

2 cups flour
1/2 teaspoon salt
1 cup salted butter cut into pieces
1 egg lightly beaten 1 tablespoon white vinegar
3 tablespoon cold water

Method

Mix the flour and salt in a bowl. Add the butter. Work the butter into the flour using a dough cutter until the mixture resembles crumbs.
Add the egg, col water and the white vinegar. Stir until just combined. Refrigerate the dough by 30 minutes.

Preheat oven to 180°C (350 F)
Roll out pie dough and cut 8 10 rounds using a Mason jard lid.
Press one round into the bottom of each jar.

In a bowl mix together the cherries,lemon , almond extract, sugar and cornstarch. Scoop cherry filling and juices into the
mason jars using a small spoon until pies are just full.
Top chrries with the remaining rounds of pie dough. Tuck dough in around the rim gently and cut slits in the top of the pies.

Sprinkle each pie with sugar and bake for 20 minutes. Turn cookie sheet , abd bake another 10 minutes until golden and bubbling.