Tart cherry pie, a Midwest favorite that always gets rave reviews.

Traditional Cherry Pie

4 cups frozen unsweetened tart cherries
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1 package refrigerated pastry for 2-crust, 9-inch pie (or your favorite pastry recipe)
2 tablespoons butter or margarine

1. Preheat oven to 400°F (205°C).
2. Combine frozen cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. Let cherry mixture stand 15 minutes.
3. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.
4. Bake for 50 to 55 minutes, or until crust is golden brown and filling is bubbly.

Makes 8 servings.

Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Recipe and photograph: Courtesy of Cherry Marketing Institute.