Showstopper Cherry Pie

1. Preheat oven to 375°F. On a lightly floured surface, roll one pastry disk into a 12-inch round. Fold pastry circle into fourths; transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching. Trim pastry to edge of pie plate. Spoon cherry pie filling into pastry-lined pie plate.
2. On a lightly floured surface, roll remaining pastry disk into a 1⁄8-inch-thick rectangle. Using a pizza cutter or sharp knife, cut some pastry into strips ranging from ¼ inch to 1½ inches wide.
3. For lattice top, lay some pastry strips parallel to each other, twisting some strips, on cherry filling in one direction and lay some of the remaining strips in a similar fashion in the opposite direction; trim pastry strips to edge of pie plate.
4. For edging, carefully twist narrow strips together to form a rope. Brush edge of bottom crust with egg to adhere rope along edge, overlapping as needed.
5. Using downloaded leaf patterns (see Templates), cut remaining rolled pastry. Brush cutouts with egg; attach to pastry rope on pie where edges overlap. Lightly brush top of pie with egg.
6. Bake for 45 minutes or until pastry is golden brown and filling bubbles. If necessary, cover edge of crust with foil near the end of baking to prevent overbrowning. Cool on a wire rack. Cut into slices; serve with whipped cream.

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Homemade Cherry Pie Filling

1. In a large bowl, toss frozen cherries with vanilla and almond extracts. In a small bowl stir together sugar and cornstarch. Add sugar mixture to cherries; toss to evenly coat. Let mixture stand for 30 to 40 minutes or until fruit is partially thawed.
2. Use filling as directed in recipe.

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