Pie crust for a two-crust, 9-inch pie
2 15-1/2 ounce cans of sour cherries in water or 4 cups fresh sour cherries, pitted
1 cup of cherry water (save the balance for a smoothie or fruit punch)
1 – 1-1/3 cups sugar (to taste)
4 tablespoons tapioca flour or 4 tablespoons flour, 2 tablespoons corn starch or 2-2/3 tablespoons instant tapioca
squeeze of fresh lemon juice
¼ teaspoon almond extract (or to taste)
2 tablespoons butter (optional)
1 tablespoon water or milk
Rain’s Choice Vanilla Sugars
Prepare pie crust and allow to chill for at least two hours or overnight (for maximum flakiness).
Drain cherries of their liquid if using canned cherries, saving liquid separately.
In a medium saucepan over medium-high heat, add 1 cup cherry juice, sugar and tapioca flour, stirring well. Continue to stir until mixture comes to a boil and thickens. Remove from heat and add lemon juice, vanilla extract and almond extract.
Add cherries and blend well.
Roll out pie crust, and place in a 9-inch pie pan. Add cherry mixture. Place pea-sized pieces of butter on top of the filling if using and cover with second crust. Crimp the crust.
Using a pastry brush, lightly cover the entire crust with water or milk, the sprinkle vanilla sugar over the top of the crust. Place in the refrigerator and chill for at least 30 minutes.
Heat oven to 400 degrees.
Place pie on a cookie sheet to catch any drips. Bake for 20 minutes, then turn heat to 350 degrees. Continue to bake until crust is golden brown and filling is bubbly.
Cool on a rack.
Serve plain or with ice cream.