3 c. tart frozen cherries
1 c. tart cherry juice
8 tbsp. sugar or more to taste
2 tbsp. quick-cooking tapioca
1 2/3 tbsp. cornstarch (5 tsp.)
1/8 tsp. almond extract

Thaw cherries, drain off juice. Measure 1 cup juice. Add sugar and stir to dissolve. Stir into the juice tapioca and cornstarch, put in pan and heat to juice is thickened. Set aside to cool. Add cherries and almond extract to cooled thickened juice. Pour into pie shell 9-inch, dot with butter. Put on top crust and sprinkle with sugar. Bake at 425 degrees for 30-35 minutes.