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1
First prepare the biscuit dough: Sift the flour with the baking powder and salt.
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2
Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
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3
Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
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4
Turn out the dough onto a work surface and knead once or twice to gather it into a mass - DO NOT OVERWORK THE DOUGH - pat into a rectangle.
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5
The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
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6
Preheat the oven to 450F and line the oven floor with foil to catch any drips.
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7
In a large bowl, whisk 3/4 cup of the sugar with the cornstarch and tapioca.
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8
Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
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9
Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
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10
On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
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11
Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
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12
Using a fluted pastry wheel, cut the dough into 1 1/2 inch wide strips.
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13
Gently stir the cherries.
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14
Spoon them and their juice into the dish and spread the fruit evenly.
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15
Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
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16
Fold back every other strip to its midway point.
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17
Weave in the remaining strips.
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18
Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
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19
Unfold the folded strips, crossing the new one.
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20
Now fold back the strips that alternate with the first ones you folded.
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21
Place another new strip parallel to and evenly spaced from the first.
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22
Continue in this manner until you reach the end of the pie, half of which is now latticed.
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23
Then repeat the process on the other half of the pie.
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24
Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
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25
Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
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26
Bake for 20 minutes, or until the top is beginning to brown.
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27
Lower the oven temperature to 350F and bake for 30 minutes more.
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28
If the edge is browning too quickly, cover it with foil.
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29
Transfer the cobbler to a rack and cool for atleast 30 minutes.
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30
Serve warm or at room temperature.
