CHERRY LATTICE COBBLER

Steps:

• First prepare the biscuit dough: Sift the flour with the baking powder and salt.
• Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
• Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
• Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
• The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
• Preheat the oven to 450F and line the oven floor with foil to catch any drips.
• In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
• Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
• Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
• On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
• Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
• Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
• Gently stir the cherries.
• Spoon them and their juice into the dish and spread the fruit evenly.
• Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
• Fold back every other strip to its midway point.
• Weave in the remaining strips.
• Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
• Unfold the folded strips, crossing the new one.
• Now fold back the strips that alternate with the first ones you folded.
• Place another new strip parallel to and evenly spaced from the first.
• Continue in this manner until you reach the end of the pie, half of which is now latticed.
• Then repeat the process on the other half of the pie.
• Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
• Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
• Bake for 20 minutes, or until the top is beginning to brown.
• Lower the oven temperature to 350F and bake for 30 minutes more.
• If the edge is browning too quickly, cover it with foil.
• Transfer the cobbler to a rack and cool for atleast 30 minutes.
• Serve warm or at room temperature.