Happy President’s Day!  In honor George, our founding father, a cherry pie seems perfectly apropos for the day.

Fresh fruit pies are so pretty and a favorite at our house.   Fresh cherries are a great choice, but not always in season (plus you have to pit them).  This cherry pie uses canned Sour Cherries- not to be confused with cherry pie filling- so you can make it any time of the year.  {Of course if you are really lucky you have some home-bottled cherries on your shelf}

The fresh taste of this pie is perfect for celebrating any occasion.   Serve it with a scoop of ice cream or a dollop of whipped cream!

Cherry Pie

Ingredients

pie crust for double crust (our favorite here)
3 cans ( 14.5 oz) sour cherries (or 5-6 cups frozen, thawed)
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1 1/2 teaspoon almond extract
3-4 drops red food coloring (optional)
2 tablespoons butter
1 tablespoon sugar for topping

Directions

Preheat oven to 425.

Drain the cans of cherries, reserving 2/3 cup of juice.  Place the cherries and reserved 2/3 cups of juice in a large mixing bowl.

Combine the sugar, cinnamon, tapioca, and salt.  Stir into the cherries until evenly combined.  Stir in the almond extract and food coloring if desired.  Let the cherry mixture set for about 20 minutes before using it.

Meanwhile, roll out dough for one pie crust.  Transfer to a 9 inch pie plate.  Spoon the pie filling into the pastry-lined pan and dot with butter.

Roll out the second crust and place it on top of the pie.  Cut a design into the top to vent steam, or cut the second crust into strips to make a lattice top.  Seal the top and bottom crusts together – pinch with your fingers or with a fork.  Brush crust lightly with a little water and sprinkle 1 tablespoon of sugar.

Place the pie on a parchment lined baking sheet to catch the drips.

Bake for 40-45 minutes, or until the crust is golden brown and fruit is bubbling.

Remove pie from the oven, and cool on a wire rack before slicing to allow the filling to set.