4th of July Cherry Pie
4 cups frozen unsweetened tart cherries
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1 Pastry for 2-crust, 9-inch pie
2 tablespoons butter or margarine
1. In a medium bowl, combine cherries, granulated sugar, tapioca and almond extract; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.
*2 cans (16 ounces each) unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
2. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.
3. Bake in a preheated 400º oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
Serving size: 1 wedge.