| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 2 | pie crust (9 inch) | |
| 1 | cup | sugar -- to 1 1/2 cups |
| 4 | cups | cherries -- fresh or frozen |
| 2 1/2 | teaspoons | tapioca |
| 1/2 | teaspoon | cinnamon |
| 1/4 | teaspoon | nutmeg |
| 1/2 | teaspoon | vanilla extract |
| 1/2 | teaspoon | almond extract |
| 1 | teaspoon | lemon juice |
| Heat oven to 375°F. Line a 9 inch pie pan with dough. Put cherries in medium saucepan and cover place over medium heat until cherries lose their juice. In small bowl mix sugar, tapioca, cinnamon, and nutmeg. Mix into hot cherry mixture. Add extracts and mix well. Return the mixture to low heat and cook until thickened, stirring frequently. Remove from heat and let cool. Pour filling into pie pan. Roll out second dough into a circle and either place over pie filling fluting edge and cut a slit in middle or cut dough into strips and make a lattice design. Bake for 50 minutes. Cool on rack. NOTES : The amount of sugar needed will depend on the type of cherries used. Makes 8 servings |
| Per Serving: 338 Calories; 13g Fat (32.6% calories from fat); 3g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 293mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. |