1.3 cups granulated sugar plus more for sprinkling
2 tablespoons juice of lemon
4 rounds of pie dough homemade store-bought
0.1 teaspoon salt
5 tablespoons .3 oz. of pearl tapioca
0.5 cup butter unsalted melted
Equipment
bowl
baking sheet
oven
wire rack
Directions
In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt.
Transfer 2 rounds of pie dough to two 9-inch pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired).
Sprinkle the pie crusts with water, and then with some sugar. Chill the pies in the refrigerator at least 30 minutes before baking.
Preheat the oven to 475 degrees F.
Place the pies on baking sheets and transfer to the oven.
Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.
