2 (1 lb.) cans pitted tart red cherries (water pack)
2 1/2 tbsp. quick-cooking tapioca
1/4 tsp. salt
1/4 tsp. almond extract
1 tsp. lemon juice
1 1/4 c. sugar
Rich Pastry (see recipe)
1 tbsp. butter

Drain cherries. Measure 1/2 cup liquid into mixing bowl. Add tapioca, salt, almond extract, lemon juice, then cherries and 1 cup sugar. Mix and let stand while making pastry.

Fit pastry into bottom of 9 inch pie pan. Trim 1/2 inch beyond outer rim of pan. Fill with cherry mixture. Dot with butter. Sprinkle with remaining sugar. Moisten rim with water.

To make crisscross top interlace 14 strips, pressing ends against moistened rim and folding lower crust up over them. Moisten rim again and circle it with remaining 4 strips. Press down firmly. Sprinkle top with sugar.

To keep high rim from browning faster crisscross strips, circle pie with a stand-up foil collar. Fold foil over rim and leave on during entire baking. Bake in hot oven (425 degrees) for 40-45 minutes.