4 cups frozen unsweetened tart cherries *
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
2 tablespoons butter or margarine
Servings: 8
1. Combine 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. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.
3. Bake in a preheated 400 degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
Notes: *2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
2 tablespoons butter or margarine
Servings: 8
1. Combine 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. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.
3. Bake in a preheated 400 degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
Notes: *2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
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