Double Cherry Pie Recipe
- 4 cups frozen unsweetened tart cherries
- 1 cup dried tart cherries
- 1 cup granulated sugar
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon almond extract
- Pastry for 2-crust, 9-inch pie (use refrigerated pie crust)
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter
- Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.
- Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.
- Bake in a preheated 375-degrees F oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with foil to prevent over browning.
