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Ingredients

1 (15 ounce) package double crust ready-to-use pie crust 4 cups Bing cherries, pitted and sliced 1 cup white sugar ¼ cup instant tapioca 2 tablespoons lemon juice ¼ teaspoon almond extract 1 tablespoon unsalted butter

Nutrition Info

423.8 calories carbohydrate: 63.1 g cholesterol: 3.8 mg fat: 18.3 g fiber: 3.5 g protein: 3.9 g saturatedFat: 5.1 g servingSize: - sodium: 253.5 mg sugar: 35.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again, chill until flavors combine, about 10 minutes.
Pour the filling into the bottom half of the pie crust, cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
Bake in the preheated oven for 30 minutes, rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.

1 pie

A nice variation to the sour cherry pie.