Cherry Pie

Ingredients

1 (1 lb. 4 oz. ) cans pitted red sour cherries, packed in wa- ter, drained (3 1/2 cups) red food color (to tint cherries red)

2 tablespoons Quick cooking tapioca

I cup granulated sugar

1/8 tsp. salt

1/4 tsp. almond extract

1 T. butter or margarine, in bits

• Tint cherries a delicate red.

Directions

• Tint cherries a delicate red. Combine with all ingredients but pastry; let stand about 15 min. Start heating oven to 425 degrees. Line a 9 inch pie plate with bottom pastry crust. Roll out top crust. Turn cherry mixture into lined pie plate; ad- just top crust and seal and put slits in top. Crimp foil around fluted edge and remove 15 minutes before end of baking time. Bake 40 - 50 minutes or until filling is tender and crust nicely browned. Makes 1 9 inch pie.