Two Crust Cherry Pie
4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 1/4 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1 Pastry for 2-crust 9-inch pie
1/4 teaspoon ground nutmeg
1 tablespoon butter
1. Combine frozen cherries, dried cherries, granulated sugar, tapioca 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.
2. Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.
3. Bake in a preheated 375 degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.