Very Cherry Pie

Yield: 8 Servings

Dried cherries add tangy flavor to traditional cherry pie.

Tart frozen cherries, unsweetened 4 cups
Dried tart cherries 1 cup
Sugar 1 cup
Quick-cooking tapioca 2 Tbsp.
Almond extract 1/2 tsp.
Pastry for double crust 9-inch pie
Nutmeg, ground 1/4 tsp.
Butter 1 Tbsp.

Preheat gas oven to 375°F.

In large bowl, combine frozen cherries, dried cherries, sugar, tapioca and almond extract; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line 9-inch pie pan with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape. 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 over-browning.

Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Dried cherries are available at gourmet and specialty food stores and through your food supplier.

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