(One 9″ Pie)
- 1 pkg. “JIFFY” Pie Crust Mix
- 4 – 5 Tbsp. cold water
- 2 cans (14.5 oz) tart cherries, drained
- 1-1/3 cups sugar
- 3 Tbsp. quick-cooking tapioca
- 1/4 tsp. almond extract
- 1 Tbsp. margarine or butter, softened
Preheat oven to 425°F. Combine cherries, sugar, tapioca and almond extract. Let set for 15 minutes. Prepare pie crust as directed on package for a two crust pie. Dot filling with margarine or butter. Cover with top crust, seal edges and slit top for venting. Bake 15 minutes. Reduce heat to 375°F and bake an additional 35 minutes.
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