Cherry Pie

• 2 (1 lb.) cans pitted tart cherries (water pack) (3 cups)
• 2 1/2 tablespoon quick-cooking tapioca
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1 teaspoon lemon juice
• 4 drops red food color
• 1 1/4 cup sugar
• 1 tablespoon butter

• Pan: 9″ pie plate
• Oven: 425
• Time: 35 Minutes

• 1. Drain cherries.
• 2. Measure 1/3 cup liquid into mixing bowl.
• 3. Add tapioca, salt, almond extract, lemon juice and food color.
• 4. Add cherries and 1 cup sugar.
• 5. Mix and let stand while making pastry.
• 6. Fit pastry into bottom of 9″ pie pan.
• 7. Trim 1/2″ beyond outer rim of pan.
• 8. Fill with cherry mixture.
• 9. Dot with butter.
• 10. Sprinkle with remaining sugar.
• 11. Moisten rim with water.
• 12. Adjust latticed top.
• 13. Flute edges.
• 14. To keep high rim from browning faster than crisscross strips, circle pie with a stand-up foil collar.
• 15. Fold foil over trim and leave on during entire baking.