3 cups tart cherries, pitted
1 cup sugar
2 tablespoons quick cooking tapioca
1/2 teaspoon almond extract
1 two-crust pie pastry, for 9-inch pie
2 tablespoons butter, cut in bits
Preheat oven to 400 degrees F.
In a medium bowl, combine the cherries, sugar, tapioca and almond extract; mix well. Let mixture stand 15 minutes.
Line a 9-inch pie plate with pastry dough; fill with cherry mixture. Dot with mixture butter. Place top crust over mixture, cutting slits for steam to escape.
Bake for 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
supersalad
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reviews & comments
September 6, 2013
Wonderfully easy to make! Delicious too