My Cherry Pie

Hello friends! how are you all? hmm when was the last time i have updated here? i guess 3 days ago? hehe not sure, have to check my archive, niways sorry for not updating here much, i was just a bit bc this past few days, but i am glad that i am able to write and entry here today.

I have a picture to share to all of you, since i don't like to bake i ask hubby to bake this for me

It looks yummy isn't it? yes it is really yummy, hubby really bake good, but i don't and i don't like to learn coz it takes a lot of time times. Anyway here's the recipe for this pie and hubby made a few changes of it.



Topped with a lattice crust, Cherry Pies are one of my all-time favorites.
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
Pastry for 2-crust pie
1 egg
water
4 cups fresh pitted sour cherries
OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
2-3/4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter, cut in little cubes
Preparation:
Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.
Preheat oven to 425 degrees F. Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.

Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.

Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.

Serve plain or with whipped cream.