Sour Cherry Pie

My neighbor had a tree full of sour cherries. I had a chance to go over and pick a bunch! My kids were so excited to eat them but found out that they were "grossly" sour. Ha it was a hoot! I was planning on making a pie from point one.
My mom has a pie crust that she has used it always but I wanted to try something different and I am so glad I did it was amazing! My neighbor gave me her pie filling recipe it was amazing (I may add 1/4 more sugar cause my boys still thought it was too sour)
To make it pretty I took cookie cutters and made the stars to make it pretty! My boys loved helping me with that part!   ~~~ Enjoy!

Filling:

4cups pitted sour cherries
1 cup sugar
5 Tbsp tapioca 
1 Tbsp lemon juice
1/4  tsp almond extract
1/4 tsp vanilla 
1 pinch salt
2 Tbsp butter diced up


Pie Crust:

This is where I found the pie crust recipce it was amazing and super easy!   http://www.danamadeit.com/2011/12/day-3-never-fail-pie-crust.html

Never Fail Pie Crust

(makes 4 single crusts)

4 cups flour
1 Tbl sugar
1 Tbl salt
1 3/4 cup vegetable shortening (non trans fat, such as Crisco or other). You can substitute butter or a mixture of both. Shortening makes the crust a bit more flaky and is easier to work with.

1 Tbl vinegar
1 egg
1/2 cup water

Mix flour, sugar, and salt. Cut-in the shortening with a fork or cutting tool (or you could give it a whirl in your food processor for a bit).

In a separate bowl mix vinegar, egg, and water. Add it to the flour mixture, stirring with a fork until moistened. Use your hands to mold into 4 equal balls. The dough may be frozen and thawed for future use.

When ready to bake a pie, flour your surface and roll the crust starting from the middle and moving out, till it’s about 2 inches larger than the size of your pie dish. Remember when working with pastries to handle it as little as possible so the gluten doesn’t become overworked and tough.

Gently roll your dough into a loose log or around your rolling pin (this is the easiest way I’ve found to transfer it into the pie pan). Lay it in the pan, unroll the crust, and gently fit it in-place–don’t pull or tug on the crust. Use a knife to trim the uneven edges, leaving about a 1-inch overhang. Tuck the overhang under on the edge of your pan. Then use your fingers to pinch the edges for a decorative finish.
And you have a beautiful pie shell ready to bake!