Cherry Pie

I used to have a sour cherry orchard on my property before we planted our pinot noir grape vineyard. This pie is a favorite of my husband.

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Cherry Pie

Pastry for 9-inch two crust pie
1 1/3 cups sugar
4 tablespoons quick-cooking tapioca
6 cups fresh or frozen pitted tart or "pie" cherries
1/4 teaspoon almond extract
2 tablespoons butter or margarine

Preheat oven to 400 degrees. Prepare pie pastry.

In a large bowl, combine sugar and tapioca. Add cherries; stir until well blended. Pour into pastry-lined plate; sprinkle with almond extract and dot with butter or margarine. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Place pie on baking sheet. Bake approximately 45 to 50 minutes or until crust is golden brown and juice begins to bubble through slits on crust. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.

Makes 8 to 10 servings.