Grandma's Pastry Recipe for crust
For Cherry Filling:
3 cans PItted Tart Cherries IN WATER and SAVE the juice from the cherries!!!!
1 1/2 cups sugar (you can skimp a little but don't go over)
2 Tablespoons Quick Cooking Tapioca
pinch of salt
Cinnamon (just some--maybe 2 teaspoons?)
Brandy (ummmm......some? a splash? a Tablespoon?)
1 1/3 cups reserved juice from cherries
Softened butter, about 1/4 cup (1/2 stick and make it GOOD butter!!!)
Prepare Grandma's Pastry Recipe. Roll out and fit each pie dish with a crust leaving about 1 1/2 inch overhang of pastry all around.
In a large bowl (best to use glass or pottery, not metal) add cherries, reserved juice, and the rest of ingredients and let sit for about 5-10 minutes. Give it all a stir and divide between two pie dishes. I use a ladle and make sure each one has an equal amount of liquid.
Dot each pie with butter--divide the 1/4 cup of soften butter between the two pies making maybe 5 dots of butter on the top of the filling.
Prepare your top pie crust:
WIth Grandma's Pastry Dough, roll out thin (1/8") and cut into strips about 1/3 inch wide. Each strip should span the width of the pie plate. Lay out as a lattice weaving over and under. Seal the edges and crimp.
Bake pies on a baking sheet--chances are there will be a little overflow here and there. If you spray the sheet very lightly with Pam, the drippings might clean up better.
Bake pies for 15 minutes at 425 THEN reduce to 350 and bake 45 minutes more, or until golden brown. Let sit for a few minutes before cutting. Serve with vanilla ice cream!!!