Perfect Cherry Pie

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 pastry for double-crust pie
• 3 cups frozen pitted tart cherries
• 1 cup tart cherry juice
• 3 tablespoons sugar
• 2 tablespoons quick-cooking tapioca
• 1 2/3 tablespoons cornstarch (5 tsp)
• 1/8 teaspoon almond extract

Recipe

• 1 thaw cherries until most of the free ice has disappeared. drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. heat rapidly until thickening is complete. boiling is not necessary. set aside to cool.
• 2 add cherries and extract to cooled, thickened juice. pour filling into pastry-lined 9â?? pie pan. cut vents and adjust top crust; flute edges.
• 3 bake in hot oven 425ºf for 30 to 35 minutes, or until nicely browned. for a brown undercrust, bake on lowest oven shelf.