I love cherry pie… almost as much as I love pecan. And mom would always do it with the woven top crust, which I have never had the patience for.
| Washington’s Birthday Cherry Pie 1 quart water-packed pitted pie cherries (or 2 cans) 1 cup drained juice from the cherries 3 T minute tapioca ½ t. salt ¾ c. sugar 1 T lemon juice 3 drops red food coloring ½ t. almond extract 1 T butter cinnamon-sugar pastry for a double-crust pie |
Mix first 8 ingredients. Let stand for 15 minutes to soften the tapioca. Pour into prepared crust and dot with butter. Top with lattice: roll out pastry into a 10 inch circle. Cut into ½” wide strips with wavy-edge pastry wheel. Lay the longest two strips crossed over the diameters of the pie. Fold back the bottom strip, add a strip ½” away from the first strip, replace the folded strip. Continue adding strips on all sides, folding back alternate strips to create a woven lattice top. Seal ends of the lattice into the bottom crust. Create a built-up edge to catch the juices. Sprinkle with cinnamon sugar. Cover loosely with aluminum foil. Bake 15 minutes @ 425o. Remove foil, reduce oven to 375o. Bake 30-40 minutes, until nicely browned.
For Lincoln’s Birthday, make brownies, and cut into oblong “logs”