Sugarless Cherry Pie - cooking recipe

Ingredients

1 double crust pie crust (I use whole wheat)
2 (1 lb) bags frozen dark sweet cherries, unsweetened, thawed
1/4 cup quick-cooking tapioca
1/2 cup frozen apple cherry juice concentrate, 100% juice
1/2 cup water
1 teaspoon almond extract
3 tablespoons butter (optional)
cinnamon (optional)

Preparation

Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes.
Prepare pie crust and line a pie plate.
Place the cherrie mixture in the pie crust.
Place butter slices on top of the cherries if desired.
Cover with top pie crust and flute edges.
Sprinkle with cinnamon if desired.
Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
Enjoy!