Fresh Cherry Pie

My husband never liked cherry pie, until I used fresh cherries.

• Ready In: 1 hr 20 mins
• Yields: 1 9inch pie

Ingredients

• 1  pastry for a double-crust 9-inch pie
• 4  tablespoons quick-cooking tapioca
• 1⁄8 teaspoon salt
• 1  cup white sugar
• 4  cups  pitted cherries
• 1⁄4 teaspoon  almond extract
• 1⁄2 teaspoon vanilla extract
• 1 1⁄2 tablespoons butter

Directions

1. Preheat oven to 400 degrees F.
2. Place rolled out crust in bottom of pie place.
3. Roll out top crust and set aside.
4. In a large bowl combine tapioca, salt, sugar, cherries, and extracts.
5. Let stand 15 minutes.
6. Turn out into bottom crust and dot with butter.
7. Cover with top crust, flute edges and cut vents in top.
8. Place pie on foil lined cookie sheet, in case of drips.
9. Bake for 50 minutes, until golden brown.