Sour cherries make the best pie, but ripe Bing cherries will certainly do. A cherry or olive pitter, a device that looks like a paper punch, is a welcome time-saver here.
Before beginning, please read About Covered Fruit Pies.
Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it. (For a lattice top, see Forming a Woven Lattice Top.)
Position a rack in the lower third of the oven. Preheat the oven to 425┬░F.
Combine and let stand for 15 minutes:
5 cups pitted sour cherries, or pitted Bing cherries (2 to 2 1/2 pounds yields 5 cups)
1 1/4 cups sugar for sour cherries, or 3/4 cup sugar for Bing cherries
3 to 3 1/2 tablespoons quick-cooking tapioca or cornstarch (use cornstarch for a lattice pie)
2 tablespoons water
1 tablespoon strained fresh lemon juice
1/4 teaspoon almond extract
1 to 2 drops red food coloring (optional)
Pour the mixture into the bottom crust and dot with:
2 to 3 tablespoons unsalted butter, cut into small pieces
Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350┬░F, and bake until thick juices bubble through the vents, 25 to 35 minutes more. Let cool completely on a rack before serving. Store at room temperature for up to 1 day.
