Laced-Up Cherry Pie

• 1 recipe Pate Brisee
• 3 tablespoons heavy cream, divided
• 1/4 to 1 1/2 cups sugar, plus
• 2 tablespoons fur sprinkling
• 3 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 1/4 teaspoon salt
• 2 1/4 pounds fresh sour red pie cherries, pitted, or 6 cups drained, canned tart red pitted cherries in juice
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon almond extract
• Few drops of red food coloring (optional)
• 2 tablespoons unsalted butter (not margarine), cut into pieces

1. Preheat the oven to 375F and butter a 9-inch deep-dish pie plate.
2. Line a baking sheet with waxed paper.
3. Divide and shape the pastry into 2 equal disks.
4. On a lightly floured surface, roll out each disk into a large circle, 1/8 inch thick, Trim one round to a 16-inch circle and the second to a 13-inch circle.
5. Fit the larger round into the pie plate, leaving a 1 1/2-inch overhang.
6. Brush the shell with 1 tablespoon of the cream and refrigerate.
7. Transfer the remaining pastry round to the baking sheet and refrigerate.
8. In a large bowl, mix the 1/4 to 1 1/2, cups of sugar (depending on sweetness of cherries), the cornstarch, tapioca, and salt.
9. Toss with the cherries, lemon juice, and almond extract, plus a few drops of food coloring, if you wish.
10. Spoon into the shell.
11. Dot with the butter.
12. To make the lattice crust, with a fluted pastry wheel, cut the remaining pastry round into 12 strips, 1 inch wide.
13. Weave a lattice top over the cherries and flute the edge (see Lattice Crust in Notes).
14. Brush the lattice with the remaining 2 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar.
15. Bake the pie for 50 minutes or until the crust is golden and the filling is bubbling.
16. Cool on a wire rack for at least 2 hours.
17. Serve at room temperature and store in the refrigerator.
18. Variations:
19. Sweet Cherry Pie: Substitute 2 1/4 pounds fresh sweet Queen Anne cherries for the sour cherries.
20. Reduce the sugar in the filling to 1 cup.
21. Blackberry Lattice Pie: Substitute 6 cups ripe fresh blackberries for the cherries and 1 tablespoon of creme de cassis for the almond extract.

brisee, heavy cream, sugar, sprinkling, cornstarch, tapioca, salt, sour red pie cherries, lemon juice, almond extract, red food coloring, unsalted butter

Taken from www.cookstr.com/recipes/laced-up-cherry-pie (may not work)