This classic old-fashioned Sour Cherry Pie is a favorite of my husband. Sour Cherry Pie is the perfect combination of sweet and sour. It is very easy to make and is sure to please your family. My husband and I used to have a sour cherry orchard on my property before we planted our pinot noir grape vineyard. We went from farming cherries to making wine.
Preheat oven to 400 degrees F. Prepare pie pastry.
In a large bowl, combine sugar and tapioca. Add cherries; stir until well blended. Pour into pastry-lined plate; sprinkle with almond extract and dot with butter or margarine. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape.
Cover edges of crust with aluminum foil to prevent excessive browning.
Place pie on a baking sheet. Bake approximately 45 to 50 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is golden brown and juice begins to bubble through slits on crust. Remove aluminum foil during last 15 minutes of baking.
Remove from oven and cool on a wire rack before cutting and serving.
Serve warm or at room temperature with or without a scoop of ice cream.
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