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4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1 Pastry for 2-crust 9-inch pie
1/4 teaspoon ground nutmeg
1 tablespoon butter
Servings: 8
1. Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

*2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Dried cherries are available at gourmet and specialty food stores and at selected supermarkets.

2. Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.

3. Bake in a preheated 375 degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
 
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