- 1 prepared double pie crust or your favorite recipe
- 5-6 cups sour cherries, packed in water or individually quick frozen
- 3/4 cup sugar
- 3/4 tsp. cinnamon
- 1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer
- 1 tsp. almond extract
- 1/2 tsp. salt
- 1 Tbsp. butter, optional
- Divide the dough in two, making one chunk slightly larger. Roll the larger piece of dough into a 13-inch circle. Transfer the circle to a 9-inch pie pan.
- Drain the cans of cherries, reserving 2/3 cups of water from one of them.
- Place the cherries and reserved liquid in a large mixing bowl. Combine the sugar, cinnamon and tapioca or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined. Stir in the almond extract and salt. If you’re using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.
- Spoon the filling into the pastry-lined pan and dot with butter, if desired.
- Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust.
- Place the pie on a parchment-lined baking sheet (to catch any spills) and bake in a preheated 425° oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
- Remove the pie from the oven and cool it on a rack before slicing, so the filling can set.
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