2 (15 oz.) cans tart cherries, drained
1 1/3 c. sugar
3 tbsp. quick cooking tapioca
1/4 tsp. almond extract
1 tbsp. butter
2 unbaked pie crusts

In a small mixing bowl, mix drained cherries, sugar, tapioca and almond extract. Let this mixture set for 15 minutes or so. Pour this filling into 1 unbaked pie crust; dot with butter. Cover with second pie crust, sealing edges and making a few slits in top for venting.

Bake at 425°F for 15 minutes; reduce heat to 375°F and bake for 25 minutes longer. You may need to cover edges of crust to prevent overbrowning; use aluminum foil strips.