Bubby's Sour Cherry Pie

1. 1

   In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt.

2. 2

   Transfer 2 rounds of pie dough to two 9-inch pie tins.

3. 3

   Divide the cherry mixture between the crusts.

4. 4

   Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired).

5. 5

   Sprinkle the pie crusts with water, and then with some sugar.

6. 6

   Chill the pies in the refrigerator at least 30 minutes before baking.

7. 7

   Preheat the oven to 475 degrees F.

8. 8

   Place the pies on baking sheets and transfer to the oven.

9. 9

   Bake about 5 minutes.

10. 10

    Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes.

11. 11

    Cool the pies on wire rack at least 2 hours before slicing.

12. 12

    Store at room temperature up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.