Pastry for 9-inch double crust pie
1 cup granulated sugar
4 tablespoons quick-cooking tapioca
6 cups tart or "pie" cherries, fresh or frozen, pitted
1/4 teaspoon almond extract
2 tablespoons butter or margarine
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. Pour filling into pastry lined pie pan.
Place pie on baking sheet. Bake approximately 45 to 50 minutes or until crust is golden brown and fruit is bubbling. Remove from oven and cool on a wire rack before cutting and serving. Cool.
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