1 1/4 c. sugar
1 1/2 tbsp. butter
1 tbsp. lemon juice
4 c. tart cherries
1/4 tsp. almond extract
2 2/3 tbsp. tapioca
Pastry for 2 crust pie

Pit cherries (canned cherries can be used if packed in water, use 2 cans, drained) and mix with tapioca, sugar, lemon juice and almond extract. Let stand at least 10 minutes while preparing pastry.

Pour into pie plate with half the pastry lining plate. Dot with butter and cover with top crust. Seal, brush top crust with milk and sprinkle sugar on top. Cut vents in top. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees for 40 minutes longer.