Cherry Pie Recipe

• 1 (9-inch) Unbaked Double Pie Crust
• 4 tbsp Quick-Cooking Tapioca
• 1/8 tsp Salt
• 1 cup White Sugar
• 4 cups Cherries (pitted)
• ¼ tsp Almond Extract
• ½ tsp Vanilla Extract
• 1½ tbsp Butter

• Preheat the oven to 400 degrees F. Arrange the bottom pie crust into a pie pan.
• Mix togetehr tapioca, salt, sugar, cherries and extracts in a bowl and leave it for 10 minutes.
• Spread the mixture over bottom of the pie crust and sprinkle with butter.
• Cover with top of the pie crust, fluting the edges.
• Bake for 45 minutes or until evenly golden brown.
• Cool, slice and serve.