Sour Cherry Pie
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
NOTE:Frozen cherries can be substituted for fresh. Also, I used an egg wash (1 egg yolk, 1 tbs heavy cream) to give the crust a nice shine. And since I was making this pie for a 4th of July picnic, I used a small star-shaped jelly/aspic cutter to make vents instead of just cutting them in — very festive!