Pastry for 2 crust 10 inch pie
2 (1 lb.) cans water packed pitted red sour cherries
1 c. sugar
1/4 c. quick cooking tapioca
1 tsp. almond extract
1/4 tsp. salt
1/2 tsp. nutmeg
2 med. sized tart cooking apples, peeled, cored and thinly sliced
6 to 8 drops food coloring.

Wrap pastry in waxed paper and chill while making filling. Drain and measure water from cherries. Add water to make 3/4 cup. Put cherries and water into bowl; add sugar, tapioca, almond extract, salt, nutmeg, food coloring and sliced apples. Stir gently and let set at least 15 minutes. Divide pastry in half. Roll 1/8 inch thick and line pie plate. Fill with cherry-apple mixture. Cover completely with remaining pastry, or make a lattice crust. If using a closed crust, make several well opened steam slits. Bake in very hot oven 425 degrees, about 45 minutes or until golden. Makes 8 servings. (Top crusts may be made with cookie cutters; turkey, leaves, bells, etc. according to season of year. Dot each with 1/4 teaspoon butter. Number of cut outs depends on size of cookie cutter.