Cherry Pie (from JOC, '90s version) Roll half the dough into a 13" round, fit it into a 9" pie pan, and trip the overhanging dough to 3/4" all around. Refrigerate. Roll the other half into a 12" round for the top crust and refrigerate it. (For a lattice top, do something different, obviously - GWE.) Position a rack in the lower 1/3 of the oven. Preheat the oven to 425°F. Combine and let stand for 15 minutes: 5 cups pitted cherries (2 to 2½ pounds) 3/4 cup sugar for Bing (more for sour) 3 to 3½ tablespoons quick-cooking tapioca or corn-starch (use CS for lattice) 2 tablespoons water 1 tablespoon fresh squeezed lemon juice, strained (I don't strain - GWE.) 1/4 teaspoon almond extract (I don't do this - GWE.) Pour the mixture into the bottom crust and dot with 2-3 tablespoons unsalted butter, cut into small pieces. Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim and crimp or flute (I never trim, consider myself lucky to have enough, and just roll & crimp my way around. - GWE) If using a closed-top crust, cut steam vents. Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350°F, and bake until thick juices bubble through the vents, 25 to 35 minutes more (we always do exactly 30 minutes more - GWE). Let cool completely on a rack before serving. Store at room temperature for up to one day. Use 1/2 pint whipping cream per pie, if desired.