4 c. cherries, 2 cans or frozen drained, save juice
1/2 c. cherry juice
3 tbsp. tapioca
4 drops almond extract
1 1/2 c. sugar
Sprinkle of cinnamon

Mix all of the above ingredients together and let stand at least 15 minutes to let the tapioca soften and sugar melt. Pour into unbaked pie crust. Dot with butter on top. Top with upper pie crust and seal tight. Cut slits in top; put strips of foil on outer crust to prevent too much browning and leaking of juices. Bake at 425 degrees for 35 to 45 minutes.