1 #2 can red sour cherries, drained
1 pkg. (10 oz.) thawed frozen strawberries, drained
(Save juices)
1 c. sugar
1/4 tsp. salt
2 tbsp. minute tapioca
2 tbsp. cornstarch
1 tbsp. lemon juice
1/4 tsp. almond extract
1 pie crust

Combine sugar, salt, tapioca and cornstarch. Blend the sugar mixture with the juices you have saved. Cook, stirring constantly until thick and clear (about 5-8 minutes). Remove from heat. Stir in the drained cherries and strawberries, 1 tablespoon lemon juice and 1/4 teaspoon almond extract. Set aside and make crust. Bake at 425 degrees for 25-30 minutes. Makes one 9 inch pie.