1 (16 oz.) can red, tart pie cherries
2/3 cup sugar
1 1/2 tablespoons Minute Tapioca
1 dash salt
1 teaspoon cinnamon
1 teaspoon lemon juice
2 to 3 drops almond extract
1 1/2 tablespoons all-purpose flour
1/4 cup sugar
1 tablespoon butter, cut into chunks
1 to 2 teaspoon milk
1 double pie crust
Mix first 7 ingredients in a saucepan.
Heat on medium and prepare crust.
Mix flour and sugar and spread evenly over the bottom of the unbaked crust.
Gently spoon cherries into crust so as not to disturb sugar mixture.
Dot top with butter.
Add top crust.
Seal edges and crimp.
Brush the top of your pie crust with 1 to 2 teaspoons milk; sprinkle with sugar.
Bake at 450 degrees for 5 minutes.
Reduce temperature to 400 degrees and bake 25 to 30 minutes or until golden.
Cool on wire rack for 2 hour
No Nutritional Information Available