Is everyone getting ready for Thanksgiving? All the traveling, eating, family, eating, friends and eating? I know I am! This year we’re having Thanksgiving at my parents’ house with 23 other people. I’m in charge or the cranberries, two pumpkin pies and pecan pie. As you prepare your recipes, here’s a new possible recipe and a list of old, wonderful, homey, delicious Thanksgiving foods:

But in case you’re looking for one more dessert…

One Year Ago: Mama’s Challah | Chocolate Layer Cake
Two Years Ago: Eggplant Parmesan | “Surprising How Good It Is” Pizza | Bare Chocolate Pecan Cups | Apple Pie

Ingredients
Source: Adapted from Baking Illustrated
1 recipe pie dough with lattice top
1/4 cup flour
1 cup sugar, plus 1 T. for sprinkling
1/4 tsp. cinnamon
pinch of salt
6 cups frozen cherries
1/4 tsp. almond extract

Directions
Make pie dough.
1. Remove dough from the refrigerator. Roll larger piece of dough into 15×11 triangle. transfer dough rectangle to baking sheet lined with parchment paper. With a pizza wheel or sharp knife, trim the long sides of the rectangle into 8 strips. Freeze until firm, about 15 minutes
2. Roll out smaller piece of dough on lightly floured surface. Transfer dough to pie plate. Leave dough that overhangs the side of the plate. Refrigerate dough-lined plate until ready with the cherry filling.
3. Remove dough strips from freezer, let stand at room temperature until malleable. Form lattice top by weaving the strips together. Once formed, return lattice top to freezer for another 5-10 minutes.

cherry filling
Preheat oven to 500
1. Mix together cornstarch, 1 cup sugar, cinnamon and salt in medium bowl.
2. Stir in cherries and almond extract. Toss until cherries are evenly covered.
3. Pour cherry mixture into refrigerated pie plate. Lay lattice top over filling and crimp the lattice top into the dough overhang.
4. Lightly brush lattice with 1 T. water and sprinkle with sugar. Place pie on baking sheet.
5. Lower oven temperature to 425. Bake until crust is set and begins to set, 25-30 minutes. Rotate pie and reduce oven to 375; continue baking until crust is deep golden brown and juices bubble, another 25-30 minutes. Cool on wire rack before serving.

Voila! And have a happy, happy, happy Thanksgiving!