Tart Cherry Lattice Pie

• 1-1/3 cups sugar
• 1/3 cup all-purpose flour
• 4 cups fresh or frozen pitted tart cherries, thawed and drained
• 1/4 teaspoon almond extract
• Pastry for double-crust pie (9 inches)
• 2 tablespoons butter, cut into small pieces

1. Preheat oven to 400u0b0. In a large bowl, combine sugar and flour; stir in cherries and extract.
2. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.
4. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

sugar, flour, cherries, almond extract, pastry, butter

Taken from www.tasteofhome.com/recipes/tart-cherry-lattice-pie/ (may not work)