Laced-Up Cherry Pie

Directions

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