Ingredients
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1 9-inch double piecrust, unbaked
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1 Tbs. cornstarch
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4 cups fresh sour cherries, pitted
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1 1/3 cups sugar
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2 Tbs. tapioca
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2 Tbs. butter
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¼ cup water
Directions
In large saucepan combine tapioca, cornstarch, sugar, butter and water. Cook over medium heat until mixture thickens. Stir in almond extract and cherries. Remove pan from heat and set aside while preparing crust. Pour filling into pie crust. Add top crust and seal around edges. Cut slits in top crust to vent heat. Bake in pre-heated 450* F oven for 10 minutes. Reduce heat to 350* F. and bake 40 minutes, or until crust is golden brown.
