Cherry Pie

Ingredients:

• Pastry for 9-inch two-crust pie
• 1 1/3 cup Sugar
• 4 tablespoons quick-cooking tapioca
• 6 cups fresh or frozen pitted tart or "pie" cherries
• 1/4 teaspoon almond extract
• 2 tablespoons butter or margarine

Instructions:



- Preheat oven to 400 degrees.
- Prepare pie pastry.
- In a large bowl, combine sugar and tapioca.
- Add cherries; stir until well blended.
- Pour into pastry-lined plate
- Sprinkle with almond extract and dot with butter or margarine.
- Cover with remaining pastry and flute
- Cut slits in pastry so steam can escape.
- Cover edge with aluminum foil to prevent excessive browning.


- Place pie on baking sheet.
- Bake 45 to 50 minutes or until crust is golden brown and juice begins to bubble through slits on crust.
- Remove aluminum foil during last 15 minutes of baking.
- Remove from oven and cool on a wire rack before cutting and serving.


* Makes 8 to 10 servings.
* Serve warm or at room temperature.