Hi Ginny,
Happy autumn! I made this cherry pie a few weeks ago for a dinner party. The recipe is really simple, from the Betty Crocker cookbook: just cherries, almond extract, sugar, and cornstarch. The only catch is the cherries have to be SOUR pie cherries, and for some reason only sweet pie cherries are available east of the Continental Divide. So every time we go to Idaho to visit Scott's parents, we stock up on cans of Oregon brand sour pie cherries. Our suitcases are really heavy on the way home! This is Scott's absolutely favorite dessert, and I usually only make it on his birthday, so this was a special treat. I served it with Haagen-Dazs Honey Bee ice cream, which is a recent obsession. It's just vanilla ice cream flavored with honey, but apparently the proceeds benefit research into the declining honey bee populations. I was pretty happy with how the lattice top came out. I know there is some trick for weaving the strips easily, but I've never bothered to learn it.
Caitlin
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