Cherry Pie

recipe and image from huffingtonpost

• 2 8-ounce disks of all butter pie dough
• 4 cups fresh Northwest cherries, frozen or canned (with juice)
• 3/4 cup white sugar
• 3 tbsp instant tapioca or corn starch
• 1 tsp almond extract
• 1 tbsp lemon juice
• 1/2 tsp salt
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• • Combine cherries and sugar. Pour off a 1/2 cup of cherry juice and add almond extract and lemon juice. Dissolve tapioca or corn starch and salt in cherry juice mixture and then return starch to filling.
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  • Roll out bottom crust. Use the pan as a guide by inverting the pan onto rolled out crust and cutting a circle about an inch wider than the pan. Place bottom crust into pan and fill with cherries.
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  • Roll top out and cut into 8 strips. Weave lattice top and crimp edges.
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  • Bake at 350 F for 45 minutes or until filling is bubbling and crust is nice and golden brown.