Lattice-Top Sweet Cherry Pie
|Sweet cherries||5 Cup (80 tbs), pitted and halved (Bing Or Royal Anne Brand)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄8 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Quick-cooking tapioca||3 1⁄2 Tablespoon|
|Pastry||1 , for double-crust, 9-inch pie|
Combine cherries, lemon juice, almond extract, granulated and brown sugar, salt and tapioca.
Mix together and let stand while you make the pastry.
Roll out pastry for bottom crust and fit into a 9-inch pie pan.
Roll out the remaining pastry and cut in 10 strips, 3/4 inch wide and about 12 inches long.
Fill pastry shell with cherry mixture and dot with butter.
Arrange strips of dough over the cherries to form a lattice top.
Crimp and seal edges of pastry.
Bake in a 450° oven for 10 minutes; reduce temperature to 350° and bake 30 minutes.