Fresh Cherry Pie

• All-purpose flour, for work surface
• Marthas Perfect Pate Brisee (page 647)
• 2 1/4 pounds fresh yellow and red sweet cherries, pitted and halved
• 1/4 cup sugar
• 2 tablespoons instant tapioca powder
• Vanilla ice cream, for serving (optional)

1. Preheat the oven to 400F.
2. On a lightly floured work surface, roll out 1 disk pate brisee to a 1/8-inch-thick round, about 13 inches in diameter.
3. Fit the dough in a 9-inch pie plate.
4. In a large bowl, combine the cherries, sugar, and tapioca, and toss to coat evenly.
5. Pour the filling into the prepared pie plate, and set aside.
6. Roll out the remaining disk of dough as in step 1.
7. Using a pastry wheel or a sharp paring knife, cut the dough into 1-inch-wide strips.
8. Lightly brush the rim of the dough in the pie plate with water, and weave the strips of dough on top of the filling to form a lattice.
9. Using kitchen scissors, trim the strips to create a 1-inch overhang.
10. Tuck the strips under the rim of shell, and crimp to seal.
11. Chill the pie in the refrigerator at least 30 minutes.
12. Bake the pie 20 minutes.
13. Reduce the oven heat to 350F; bake until the crust is deep golden brown and the juices begin to bubble, 40 to 50 minutes more.
14. Transfer the pie to a wire rack, and let stand until just warm or room temperature.
15. Serve with ice cream, if desired.

flour, brisee, cherries, sugar, tapioca powder, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/fresh-cherry-pie-393015 (may not work)