Page 144 - United States of Pie

as long as overnight.
Pour the cherries and their juices into a large strainer set over a
bowl and drain well, reserving the liquid to make cherry ade. Set the

drained cherries aside.
Make the pie: Preheat the oven to 425°F.
In a large bowl, combine the cherries, the remaining ½ cup of
sugar, and the flour, almond extract, and salt. Toss gently to mix.
On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the
excess dough hang over the rim. Pour in the filling and shake the pie

plate gently to distribute it evenly. Dot the surface of the filling with
the butter.
Roll out the second portion of dough to the same size. Lay the
dough over the filling, and trim the edges of both layers of dough to
leave a 1-inch overhang. Pressing the edges together, fold them

under, and then decoratively crimp the perimeter. With a sharp knife,
cut 5 vents in the top crust.
Bake the pie for 15 minutes. Then reduce the heat to 375° and
continue baking for another 45 to 50 minutes, until the crust is
golden brown. Let the pie cool to room temperature before enjoying.

Optional:
For a lovely sheen on the baked pie, use a pastry brush to paint the
surface with the cream. If you like, sprinkle the sugar over the cream.

As the pie bakes, the sugar will caramelize, and it will crackle when
you slice a wedge of the freshly baked pie.