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Cherry Pie

1 flaky pie dough recipe or 1 frozen unbaked pie shell and dough cut outs
3/4 cup plus 1 tablespoon sugar
2 tablespoons instant tapioca
1 tablespoon cornstarch
6 cups pitted sour cherries
1 teaspoon almond extract

Preheat oven to 450 degrees. Place a piece of foil on the bottom
of the oven to catch any drips.

In a large bowl, whisk together the 3/4 cup sugar, tapioca, and
cornstarch. Toss in the cherries and almond extract and set aside
for 15 minutes. Remove the pie plate from the freezer and, using
a pastry brush, lightly moisten the dough along the rim with water.
Toss the cherry mixture briefly and spoon it into the unbaked pie
shell. Place the dough cut-outs around the outside edge, overlapping
them slightly. One the outside circle is complete, begin another
concentric row of overlapping dough hearts. Leave a few open spaces
here and there which will act as vents. If using different size
cutters, use the larger ones near the edge and the smaller ones in
the center.

When the pie is completely covered, brush the top lightly with cold
water and sprinkle evenly with remaining tablespoon of sugar. Bake
for 20 minutes until the pastry begins to brown. Lower the heat to
375 degrees and bake until the top is nicely browned and the juice
is bubbling out, about 15 minutes more. Cool on a rack for at least
2 hours. Yield: one 9-inch pie


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