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

1. Heat the oven to 400F.
2. Place a baking sheet in the oven as it heats.
3. Roll half the dough to a 1/4-inch thickness.
4. Line an 8-inch pie pan with the dough and trim the overhang to 1 inch.
5. Roll the remaining dough (and scraps) into a 9-inch-long rectangle thats about 1/4 inch thick.
6. Cover and set aside.
7. In a large bowl, combine the cherries, apple, brown sugar, tapioca, vanilla and almond extracts, cinnamon, lemon zest, and salt.
8. Let stand for 20 minutes.
9. Pour into the crust and dot with the butter.
10. To make a lattice crust, using a rolling cutter or sharp knife, cut eight 1-inch-wide strips of dough.
11. Place 4 strips across the pie, leaving an inch between the strips.
12. Gently fold back every other strip and place another strip of dough crossing the pie in the other direction.
13. Fold the first strip down.
14. Repeat, alternating the pattern.
15. (Just think of those woven construction-paper place mats you made in elementary school.)
16. Flute the edges, removing any excess dough, and brush the top crust with the milk.
17. Bake the pie on the baking sheet in the oven for 50 minutes or until golden brown.
18. 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)