INGREDIENTS:
1 recipe for a 9-inch double pie crust
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup sugar
4 cups pitted cherries*
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons butter
METHOD:
Preheat oven to 400°F. Place bottom crust in pie pan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand for 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges, and cut vents on top.
Place the pie on a foil-lined cookie sheet.
Bake for 50 minutes in the preheated oven, until golden brown.
YIELD: Makes 1 – 9 inch pie
* Pitting cherries is an art. You can cut cherries in half and remove pits with your fingers. But a cherry pitter makes short work of the tedious chore and is well worth it for the short cherry season!
