Cherry Pie


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3           16 ounce  cans unsweetened tart cherries or
  4               cups  frozen
  1                cup  granulated sugar
  3        tablespoons  quick-cooking tapioca
     1/2      teaspoon  almond extract
  1             pastry  for 2 crust, 9" pie
  2        tablespoons  butter

Oven @ 400°F. If using canned cherries, drain them well. Discard the juice
or save for another use. If using frozen cherries, it is not necessary to
thaw them. Combine well drained canned cherries or frozen cherries,
granulated sugar, tapioca and almond extract in a large mixing bowl; mix
well. Let 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, or cut top
crust into strips and make a lattice-top pie.

Bake 45 to 50 minutes, or until crust is golden brown and filling is
bubbly.