Cherry Pie (Makes 9-Inch Pie) - cooking recipe

Ingredients

*5 cups of sour cherries, drained of their juice
*1-1/4 cup of granulated sugar
*3 tablespoons of tapioca
*2 tablespoons of cornstarch
*1/4 teaspoon of ground cardamom
*1/4 teaspoon of almond extract
*1 teaspoon of kirsch or framboise
*2 tablespoons of melted butter
*pie crust (homemade or store-bought)
*1 egg
*two tablespoons of whole milk or half-n-half
*2 tablespoons of cinnamon-sugar

Preparation

1. Combine first 8 ingredients in a large mixing bowl. Stir gently to mix ingredients. Then let the ingredients sit for 20 minutes.

2. Preheat oven to 425 degrees (F).

3. Place bottom crust into the 9-inch glass pie pan. Add the cherry pie filling and then cover pie with the top crust. Crimp to seal the edges of the crust.

4. Whisk the egg and the milk together. Using a pastry brush, brush the \"egg wash\" over the surface of the crust and gently dab the edges of the crust with the \"wash.\" This will help it brown but not burn.

5. Sprinkle the cinnamon-sugar atop the crust. Then cut at least three slits (1 to 2 inches long) into the surface to allow steam to escape.

6. Place the pie into the oven. Bake for 20 minutes. Then reduce the oven temperature to 375 degrees and continue baking for 25 minutes more. By then, pie should be browned and cooked.

7. Remove pie and allow it to cool on a rack for at least 1 hour. Serve slices warm with vanilla ice cream.