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Cherry pie

For the Filling - Thaw:
6 cups frozen cherries (2 lbs.) (reserve 1 cup cherry juice)
(If Needed) Apple-cherry juice concentrate, thawed, (to make 1 cup juice)
1 1/3 cup sugar
3 T. instant tapioca, ground
1 T. fresh lemon juice
1/4 t. almond extract
Pinch of salt
Before Baking, Top Lattice with:
1 4cup half & half
3 T. cinnamon sugar

1.Preheat oven to 425°. Combine thawed cherries (and juice), sugar, tapioca, lemon juice, almond extract, and salt. Fill the chilled pie shell.
2.To transfer lattice to pie, place a second piece of parchment on top of chilled lattice. Lifting bottom sheet, drape lattice over your forearm.
3.Remove bottom sheet, then carefully place lattice over filled pie shell. Remove top sheet; adjust lattice strips. It`s okay if they`re not perfectly even.
4.Leaving 1" overhang, trim dough from sides using kitchen shears. Press lattice and bottom crust together, turn edge under, and crimp.
5.Lightly brush the lattice with half & half (it's okay if it drips into the filling); sprinkle with cinnamon sugar. Bake pie on a baking sheet (to catch overflow) in lower third of oven for 30 min. Reduce heat to 350° and bake 20-30 more min., until filling is thickened and bubbly, and crust is browned. Cool.
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