CHERRY PIE

Prep Time: 35 Min
Total Time: 3 Hr 35 Min
Makes: 8 servings

1 tablespoon cold butter, cut into small pieces

1 teaspoon milk

1 teaspoon sugar

DIRECTIONS

1 Heat oven to 400°F. In large bowl, mix cherries, 1 1/3 cups sugar, the tapioca, flour, salt and almond extract. Let stand 10 minutes.

2 Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Pour cherry mixture into crust-lined plate; dot with butter. Top with second crust and flute; cut slits in several places. Brush top crust with milk; sprinkle with 1 teaspoon sugar.

3 Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Reduce heat to 350°F; bake 40 minutes longer or until golden brown and bubbly. Cool at least 2 hours before serving.

INGREDIENTS

4 cups fresh or frozen (thawed) pitted sour red cherries

1 1/3 cups sugar

1/4 cup quick-cooking tapioca

1 tablespoon all-purpose flour

Dash salt

1/4 teaspoon almond extract

1 box refrigerated pie crusts, softened as directed on box