In celebration of Pogo's birthday, his favorite birthday treat (Grammy's Cherry Pie) is shared here. Enjoy!!
¼ cup quick-cooking tapioca, ground
⅛ teaspoon salt
1 cup white sugar
4 cups pitted fresh cherries, halved (if using frozen, use 5 cups and thaw completely, draining off most of the excess juices)
¼ teaspoon almond extract
½ teaspoon vanilla extract
2 tablespoons butter, cut into tiny pieces
1 recipe double pie crust of choice
1 egg beaten with 1 tsp water
Roll 1 disk of dough into 12" circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9" pie plate, letting excess dough hang over edge. Ease dough into corners of plate. Trim excess dough, flush to the edge. Cover with foil and place in refrigerator to firm up for about 30 minutes.
Roll other disk of dough into 12" circle on lightly floured surface, transfer to to parchment lined baking sheet, cover with foil and refrigerate to firm up, about 30 minutes.
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400°F. In a large bowl, combine tapioca, salt, sugar, cherries, almond extract, and vanilla extract. Pour into refrigerated, dough-lined pie plate. Dot with butter. Transfer remaining dough round gently on top of filling. Trim excess to ½" beyond lip of plate. Pinch edges of crusts together. Cut eight slits in the top of pie and brush surface with egg mixture. Cover and freeze pie for 20 minutes.
Place pie on heated baking sheet and bake until crust is light golden brown, about 30 minutes. Reduce oven temperature to 350°F, rotating baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30-40 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.