Sunday, June 5, 2011
pie dough for top and bottom crust
6 cups halved, pitted cherries
2 Tablespoons quick-cooking tapioca
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 Tablespoons water
4 Tablespoons butter
1. Preheat oven to 400.
2. Mix cherries, quick-cooking tapioca, sugar, salt, almond extract, vanilla extract and water.
3. Spoon mixture into a dough-lined pie dish and dot with butter. Place the second rolled-out pie dough crust on top of the pie. Score the top with a knife to create air vents. Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out.
4. Bake at 400 for 30 minutes. Brush the crust with heavy cream and sprinkle with sugar. Bake another 30 minutes.
5. Remove from oven and place on wire rack. Cool completely before serving.