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1
Preheat the oven to 375F and butter a 9-inch deep-dish pie plate.
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2
Line a baking sheet with waxed paper.
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3
Divide and shape the pastry into 2 equal disks.
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4
On a lightly floured surface, roll out each disk into a large circle, 1/8 inch thick, Trim one round to a 16-inch circle and the second to a 13-inch circle.
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5
Fit the larger round into the pie plate, leaving a 1 1/2-inch overhang.
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6
Brush the shell with 1 tablespoon of the cream and refrigerate.
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7
Transfer the remaining pastry round to the baking sheet and refrigerate.
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8
In a large bowl, mix the 1/4 to 1 1/2, cups of sugar (depending on sweetness of cherries), the cornstarch, tapioca, and salt.
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9
Toss with the cherries, lemon juice, and almond extract, plus a few drops of food coloring, if you wish.
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10
Spoon into the shell.
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11
Dot with the butter.
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12
To make the lattice crust, with a fluted pastry wheel, cut the remaining pastry round into 12 strips, 1 inch wide.
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13
Weave a lattice top over the cherries and flute the edge (see Lattice Crust in Notes).
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14
Brush the lattice with the remaining 2 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar.
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15
Bake the pie for 50 minutes or until the crust is golden and the filling is bubbling.
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16
Cool on a wire rack for at least 2 hours.
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17
Serve at room temperature and store in the refrigerator.
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18
Variations:
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19
Sweet Cherry Pie: Substitute 2 1/4 pounds fresh sweet Queen Anne cherries for the sour cherries.
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20
Reduce the sugar in the filling to 1 cup.
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21
Blackberry Lattice Pie: Substitute 6 cups ripe fresh blackberries for the cherries and 1 tablespoon of creme de cassis for the almond extract.
