The Glen-Mor Restaurant used a pre-made cherry pie filling, but with cherries in season I wanted to try to upgrade the recipe to all fresh ingredients. Even though I resist opportunities to add kitchen tools to my crowded cupboards, I did buy a cherry/olive pitter for this recipe.  The first attempt required a few adjustments and I may try another cherry pie later in the season – only after we finish the remaining half dozen pies on our list.

Servings: 8

Fresh
1 double Pie Crust ^[1]
4 cups (2 lbs.) pitted cherries
1 lemon
1 egg white
2 Tbsp. butter

Pantry
2/3 cup plus 2 Tbsp. granulated sugar, divided
1/8 tsp. salt
2 Tbsp. quick cook tapioca
2 Tbsp. cornstarch
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1 Tbsp. water

Prepare crust
Roll half of double Pie Crust ^[1] dough to 12-inch diameter circle. Place pastry a 9-inch metal pie pan and refrigerate until ready to fill. Roll second half of dough to 12-inch diameter circle, do not flute the edges. Cut long strips from the circle, approximately 1/2-inch to 3/4-inch wide. Place dough strips on a plate and refrigerate until ready to assemble the pie.

Prepare cherry filling
Combine salt, tapioca, and cornstarch in a large mixing bowl. Add cherries and stir to coat the fruit. Add extracts and water and stir. Juice lemon and add juice to the cherry mixture. Let stand for 10 minutes.

Assemble pie
Preheat oven to 400 degrees-F. Remove pie pan from refrigerator and pour cherry filling in slowly, pushing cherries with a spoon to fill the pie with the fruit. Weave pie crust strips over top of cherry filling to form a lattice crust. Flute strip edges with bottom crust around pie circumference.

Bake pie
Place pie on a cookie sheet with ides to catch any drippings. Bake for 35 minutes and cover edges with aluminum foil to prevent burning. Continue cooking for an additional 15 minutes.

Serve
Remove pie to cooling rack and let cool to room temperature before serving.