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1
For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice.
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2
Sprinkle with the tapioca and simmer for 5 minutes.
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3
Pour into a large bowl and stir in the bourbon, almond extract and orange bitters.
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4
Let cool and refrigerate for about 1 hour.
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5
Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven.
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6
Divide the dough into 2 equal pieces.
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7
Roll each dough piece on a lightly-floured surface into a 12-inch disk.
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8
Gently place one disk into a 9-inch pie pan, bringing it up the sides.
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9
Make a few incisions in the middle of the remaining crust.
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10
Pour the cherry filling into the prepared pie shell.
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11
Lightly brush the border of the pie shell with water, and top with the second piecrust.
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12
Tightly seal the dough by pressing the edge with a fork or your fingers.
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13
Create some decorative touches with the scrap dough if desired to decorate the pie.
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14
Lightly brush the pastry shell with the cream and sprinkle with a little sugar.
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15
Place the pie on a larger baking sheet lined with parchment paper to catch any spills.
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16
Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes.
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17
Let cool, and then serve with softly whipped cream or vanilla ice cream.
