Traditional Cherry Pie

Yield: 8 servings

Ingredients

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	teaspoons	butter or margarine

Directions:

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.

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

Bake in a preheated 400 F. oven 50 - 55 minutes, or until crust is golden brown and filling is bubbly.

NOTE: Two (16 oz.) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Recipe compliments of the Cherry Marketing Institute

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