Traditional Cherry Pie
A Midwest favorite that always gets rave reviews.
4 cups frozen unsweetened tart cherries
1-1/3 cups granulated sugar
3 tablespoons quick-cooking tapioca or
1/3 cup all-purpose flour
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
2 tablespoons butter or margarine
Combine cherries, granulated sugar, tapioca (or flour) 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-degree oven 50 to 55 minutes, or until crust is golden brown and juice begins to bubble through slits in crust.
Makes 8 servings.
Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Thanks to the Cherry Marketing Institute for this recipe.