1) Divide the dough in half, and roll one half into a 13" circle. Transfer the circle to a 9" pie pan.
2) Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.
3) Combine the sugar, cinnamon, and tapioca or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined.
4) Stir in the almond extract and salt. If you're using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.
5) Spoon the filling into the pastry-lined pan, and dot with butter, if desired.
6) Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust.
7) Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
8) Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set.
Hi Lana- I think you would be alright to use this for a slab pie as long as you have a nice sturdy crust. If you have a particularly wet filling after it sits, you could drain off a bit of the extra liquid, but otherwise you should be all ready to make another delicious pie for your summer BBQ! Happy Baking! Jocelyn@KAF