Fresh Cherry Pie
2-9 inch pie crusts
1/4 c quick-cooking tapioca
1/8 t salt
1 c white sugar
4 c pitted tart cherries
1/4 t almond extract
1/2 t vanilla extract
1 T and 1 1/2 t 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. Pour into 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 or until golden brown.