Deep Dish Cherry Cobbler - cooking recipe

Ingredients

3 (16 ounce) cans tart cherries, drained
1/2 cup cherry juice, reserved
3 tablespoons minute tapioca
1 1/3 cups sugar or 1 1/3 cups Splenda granular
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon margarine or 1 tablespoon butter
1 beaten egg
1 tablespoon sugar or 1 tablespoon Splenda granular
1 (16 ounce) package refrigerated pie crusts

Preparation

Heat oven to 400 degrees.
Set pie crusts out to reach room temperature.
Mix first 8 ingredients in a bowl; let stand 15 minutes.
Line deep dish (2\") pie plate with bottom crust.
Add fruit mixture.
Dot with margarine or butter.
Cover pie with top crust; seal and crimp the edges.
Cut several slits in top crust and brush with beaten egg.
Bake approximately 50 minutes (juices will bubble and burst slowly).
Remove from oven and sprinkle with sugar.
Serve warm with vanilla ice cream.