Cherry Pie

Pastry for 9-inch double crust pie

4  Tbs  quick-cooking tapioca

1/8  tsp  salt

1-1/4  cup  white sugar

4  cups  pitted cherries (3 cans)

1/4  tsp  almond extract

1/2  tsp  vanilla extract

1-1/2  Tbs  butter

Preheat oven to 400°. Place bottom crust in pie pan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven, until golden brown.