pastry for a double crust 9-inch pie
2 1/2 cups: Orchard View Cherries, pitted, fresh, sweet cherries
2 1/2 cups: pitted frozen tart cherries
1/2 cup pitted: dried tart cherries
3/4 cup: granulated sugar
2 tablespoons: quick-cooking tapioca
1/2 teaspoon: almond extract
1/4 teaspoon: ground nutmeg
1 tablespoon: butter, cut up
Preheat oven to 375
Mix cherries, sugar, tapioca, almond extract and nutmeg in a large glass bowl. Let stand 15 minutes.
Line one pie crust into a 9-inch pie baking plate. Fill with cherry mixture. Dot with butter. Cut one pie crust into 6 strips 1 inch wide by 10 inches long, Weave strips into a lattice pattern over cherries; trim and crimp with edges of crust.
Bake one hour or until filling is bubbly and crust golden. Cover crust with foil if browning too fast.
Remove from oven. Cool slightly before serving. Refrigerate leftovers.
Makes 8 servings.
Top with a scoop of vanilla ice cream, of course.