Cherry Pie with Lattice Crust - Instructions Continued
To Make The Filling
Set a colander in a large bowl. Drain the cherries thoroughly. Reserve 2 cups of the juice. Line a
baking sheet with double thickness of paper towels, and spread the cherries on the towels to dry.
Combine the sugar and cornstarch in a 3-quart saucepan. Gradually stir in the reserved cherry juice,
stirring until smooth. Cook over med-low heat until the mixture comes to a boil and is thickened. Simmer
for 1 minute, stirring occasionally. Do not over mix. Blend in the lemon juice, almond extract, red food
coloring and butter; gently fold in the drained cherries. Set aside to cool.
Preheat the oven to 400 F. Generously butter a 10-inch pie plate or pie dish. On a floured board, roll
1/2 of the pastry into a 15-inch circle. Line the pie plate loosely with the pastry. Trim the edges,
leaving a generous 1/2-inch overhang. Spoon the cherry filling into the pan and smooth the surface.
Make a lattice top with the remaining pastry as follows: Roll pastry into a 14-inch circle. Using a
pastry wheel, divide the pastry into ten 1-1/4-inch strips. Evenly space the pastry, starting with the
longest strips in the center. Place 2 strips on either side of the center strip graduating the length as
needed. Turn the pan 90 degrees and repeat process, again starting with the longest strip in the middle.
Trim, leaving a 1-inch overhang. Turn the edges under and flute or crimp with a fork. Brush with ice
water, then sprinkle with sugar.