Dried cherries add their intense, sweet-tart flavor and additional texture to a traditional tart cherry pie filling. A pretty lattice top allows colorful evidence that something scrumptious is about to be served.

Very Cherry Pie

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 (9-inch) double-crust pie
1/4 teaspoon ground nutmeg
1 tablespoon butter

1. Preheat oven to 375°F (190°C).
2. 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.
3. Bake about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

Makes 8 servings.

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

Recipe and photograph provided courtesy of Cherry Marketing Institute.