Prep time: 35 minutes Bake time: 55-60 minutes.
Yield: 1 pie or 6-8 servings. Supplies: One pie tin, cooling rack.
- 2 ½ cups of all-purpose flour
- ½ teaspoon of salt
- 1 cup cold, cubed butter (two sticks total)
- 2/3 cup of ice water
- 4 cups of cherries (preferably tart, pie cherries)
- ¼ cup of cherry juice
- 1 cup of sugar
- 3 tablespoons of quick-cooking tapioca
- ¼ teaspoon of almond extract
- ¼ teaspoon of salt
- 1 tablespoon of butter
- Red food coloring (optional)
Combine flour and salt.
Cut in butter gently until it crumbles into the mix.
Slowly add the the ice water, using a fork to toss together until the dough holds together when pressed with the fork.
Divide dough into two rounded parts (for the top and bottom of the pie) and flatten into a disc.
Cover with plastic wrap and chill for 1 hour.
Roll out dough to 1/8 inch thick and place in 9-inch pie plate; trim to fit the pan.
Roll out remaining dough to 1/8 inch thick and cut for lattice work (place over pie after the filling is in).
Preheat the oven to 375 degrees F.
In a large bowl, combine all ingredients listed for pie filling (except cherries).
Gently add cherries and let it stand for 15 minutes (this is an excellent time to get your dough ready).
Pour into pie crust and cover with lattice dough (flute edges if you wish).
Bake for 55-60 minutes at 375 F.
Remove and place on rack for cooling (cool at least 1 hour).