with mascarpone dollops and mint-leaf youth memories
2 (9-inch) store-bought refrigerated pie crusts
4 cups ripe cherries, pitted
1 1/2 cups sugar
1/4 cup tapioca
1/4 cup dark chocolate chips
1/4 teaspoon almond extract
1 tablespoon unsalted butter
Mascarpone, for serving
Finely chopped fresh mint leaves, for serving
- Preheat the oven to 400°F. Unroll one of the pie crusts and use to line a 9-inch pie pan.
- Mix the cherries, sugar, tapioca, chocolate, and almond extract. Pour into the pie crust and dot with the butter. Unroll the second pie crust and lay over the filling. Crimp the edges of the two crusts together to seal the pie. Cut several decorative slits into the top crust to allow steam to escape.
- Bake the pie until golden brown and bubbly, about 45 minutes. Cool before slicing. Serve with dollops of fromage blanc and a scattering of fresh mint.
Quantity: 8 to 10 servings