Traditional Cherry Pie - cooking recipe

Ingredients

4 cups frozen unsweetened tart red cherries
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
pastry for a double-crust 9-inch pie
2 tablespoons butter or 2 tablespoons margarine

Preparation

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-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.