Cherry Pie

Ingredients

• 2 pie pastries
• (2) 14.5 oz cans whole pitted tart cherries (drained)
• 1 1/4 cups sugar
• 3 tbsp flour
• 2 tbsp quick-cooking tapioca
• 1/4 tsp almond extract
• 2 tbsp butter (diced)
• 1 beaten egg white
• 1/2 tbsp coarse sugar

Instructions

1. 1

   Preheat the oven to 450˚F. Line a 9-inch pie pan with one of the pastries. Mix together the drained cherries, sugar, flour, tapioca, and almond extract.

2. 2

   Spread the pie filling over the pie crust. Dot with the cubed butter.

3. 3

   Top with a 9-inch pie crust in either a lattice design or add the whole crust with slits cut into it for venting. Trim and flutes edges.

4. 4

   Brush the crust with beaten egg white and sprinkle with sugar.

5. 5

   Bake at 450˚F for 10 minutes and then reduce heat to 350˚F and bake for 45-50 minutes, or until the filling is bubbly. Cover edges loosely with foil, halfway through baking, if they are getting too brown. Cool on a wire rack.