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Double pie
crust (9 inch)4 tbsp quick cooking tapioca
1/8 tsp salt
1 c white sugar
4 c pitted cherries
1/4 tsp almond extract
1/2 tsp vanilla extract
1 1/2 tsp butter
Preheat oven to 400. Place bottom crust in pie pan. Set top crust aside, covered. In large 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. Bake for 50 minutes until golden brown.