Family Favorites...Crisscross Cherry Pie

  I do not make Cherry Pie very often. It is not a favorite pie of ours, but Bettie’s son-in-law really likes it and will eat a whole pie by himself. 
When I do make one, it will be out of the Farm Journal Pie Book. The only pie crust recipe I use is from this book and they have an excellent cherry pie recipe.
  Baking pies is my preferred form of baking. There are so many different types and of course the old standbys, of which this tart cherry pie is one.
Shapes on top instead of lattice for a different look
  If you are a cherry pie fan give this one a try.
Crisscross Cherry Pie
Pastry for a 9” two crust pie
2 (1 lb) cans pitted sour cherries (water packed)
2 ½ tablespoons Quick cooking tapioca
½ tsp. Salt
¼ teaspoon lemon juice
4 drops red food color (opt)
1 ¼ cups sugar
1 tablespoon butter
Drain cherries. Measure ⅓ cup liquid into mixing bowl. Add tapicoa, salt, almond extract, lemon juice and food color, if using. Then add the cherries and 1 cup of the sugar. Mix and let stand while making the pie crust.
  Fit pie crust into bottom of 9” pie pan. Trim ½” beyond outer rim of pan. Fill with the cherry mixture. Dot with butter. Sprinkle with remaining sugar.  Cover with lattice crust or cut out shapes from the other crust. Flute edge Bake in hot oven (425° for 40 to 45 minutes. Cover the fluted edges of the pie crust with foil before starting to bake as the high heat will brown them quickly.
  Serve warm (with ice cream is good)

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