Sweet Cherry Pie with Lattice Top
3/4 cup sugar
3 tablespoons quick cooking tapioca
1/8 teaspoon salt
24 ounces frozen unsweetened sweet dark pitted cherries*
1/4 teaspoon almond extract
1 unbaked 9-inch double pie crust
1 tablespoon milk, or one beaten egg (optional)
Vanilla ice cream or milk
Preheat oven to 400 degrees.
Combine sugar, tapioca, salt, cherries and extract. Allow to stand 10 minutes.
Roll pie crusts out into 2 circles (one crust 12-inch circle; one crust 13-inch circle). Line a 9-inch pie plate with the smaller circle. Using a ruler and a pizza cutter, cut the larger circle into 1/4-inch wide strips.
Place cherries in prepared pie plate. Place every other strip of pie crust across filling. Weave remaining strips over and under the strips placed on filling. Press edges of crust together around rim of pie plate. Cut excess crust from pie. Fold crust up and flute or crimp edge crust together to create a decorative edge.
If desired, brush top crust with beaten egg or milk. Bake 50-60 minutes or until pie crust is golden brown. Serve hot or cold with a scoop of vanilla ice cream or with cold milk.
Notes:
Traditionally Cherry Pie is made with tart pie cherries. This version uses the sweet dark cherry creating a juicy rich pie George Washington would be proud of! Serve it with milk or a scoop of vanilla ice cream for the perfect dessert. Makes 1 pie, serves 8
* About 4 cups cherries
For nutrition analysis go to www.UtahDairyCouncil.com
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