A Midwest favorite that always gets rave reviews.

• 4 cups frozen unsweetened tart cherries
• 1 cup granulated sugar
• 3 tablespoons quick-cooking tapioca
• 1/2 teaspoon almond extract
• Pastry for 2-crust, 9-inch pie
• 2 tablespoons butter or margarine

Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.

Makes 8 servings.

Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.