Traditional Cherry Pie (using fresh, frozen, or canned cherries)

2 (16-ounce) cans unsweetened tart cherries or 4 cups fresh or frozen unsweetened tart cherries
1 cup granulated sugar
3 tablespoons quick-cooking tapioca or cornstarch
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
2 tablespoons butter or margarine

If using canned cherries, drain them well. Discard the juice or save for another use. If using fresh tart cherries, pit them. If using frozen cherries, it is not necessary to thaw them.

Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. Let stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape, or cut top crust into strips and make a lattice-top pie.

Bake in a preheated 400-degree oven 50 to 60 minutes, or until crust is golden brown and filling is bubbly.

Makes 8 servings
Source: Cherry Marketing Institute