Perfect Cherry Pie - cooking recipe

Ingredients

1 pastry for double-crust pie
3 cups frozen pitted tart cherries
1 cup tart cherry juice
3 tablespoons sugar
2 tablespoons quick-cooking tapioca
1 2/3 tablespoons cornstarch (5 tsp)
1/8 teaspoon almond extract

Preparation

Thaw cherries until most of the free ice has disappeared. Drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add cherries and extract to cooled, thickened juice. Pour filling into pastry-lined 9\" pie pan. Cut vents and adjust top crust; flute edges.
Bake in hot oven 425\u00b0F for 30 to 35 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.