Tart Cherry Lattice Pie - cooking recipe

Ingredients

1 1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
1 (9 inch) pastry for double-crust pie
2 tablespoons butter, cut into small pieces
1 tablespoon milk
1 tablespoon sugar

Preparation

In large bowl, combine sugar and flour; stir in cherries and extract.
Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
Pour filling into crust.
Dot with butter.
Roll out remaining pastry; make a lattice crust.
Seal and flute edges.
With pastry brush, brush milk on top crust; sprinkle crust with sugar.
Cover edges loosely with foil.
Bake at 425 degrees F for 20 minutes.
Reduce heat to 375 degrees F.
Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
Cool on wire rack.