Charming Cherry Pie
- 2 batches pie dough (see page 202)
- 3 cups pitted cherries
- 1 Granny Smith apple, peeled, cored, and diced
- 3/4 cup (packed) dark brown sugar
- 1/4 cup quick-cooking tapioca
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon ground cinnamon
- Grated zest of 1 lemon
- 1/8 teaspoon salt
- 1 1/2 tablespoons unsalted butter, cut into bits
- 1 tablespoon whole milk
- Heat the oven to 400F.
- Place a baking sheet in the oven as it heats.
- Roll half the dough to a 1/4-inch thickness.
- Line an 8-inch pie pan with the dough and trim the overhang to 1 inch.
- Roll the remaining dough (and scraps) into a 9-inch-long rectangle thats about 1/4 inch thick.
- Cover and set aside.
- In a large bowl, combine the cherries, apple, brown sugar, tapioca, vanilla and almond extracts, cinnamon, lemon zest, and salt.
- Let stand for 20 minutes.
- Pour into the crust and dot with the butter.
- To make a lattice crust, using a rolling cutter or sharp knife, cut eight 1-inch-wide strips of dough.
- Place 4 strips across the pie, leaving an inch between the strips.
- Gently fold back every other strip and place another strip of dough crossing the pie in the other direction.
- Fold the first strip down.
- Repeat, alternating the pattern.
- (Just think of those woven construction-paper place mats you made in elementary school.)
- Flute the edges, removing any excess dough, and brush the top crust with the milk.
- Bake the pie on the baking sheet in the oven for 50 minutes or until golden brown.
- Serve warm.
pie dough, cherries, apple, brown sugar, quickcooking tapioca, vanilla, almond, ground cinnamon, lemon, salt, unsalted butter, milk
Taken from www.epicurious.com/recipes/food/views/charming-cherry-pie-378043 (may not work)