Bubby's Sour Cherry Pie

Directions

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.