Yield: 8 servings
Combine 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.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.
Bake in a preheated 400 F. oven 50 - 55 minutes, or until crust is golden brown and filling is bubbly.
NOTE: Two (16 oz.) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Recipe compliments of the Cherry Marketing Institute
Please note that some ingredients and brands may not be available in every store.