4 c. pitted sour cherries, drain well if frozen
1 1/2 c. sugar
1/4 c. tapioca
1/2 tsp. almond extract
1 tsp. red food coloring
2 tbsp. butter, melted

Combine filling in a bowl. Let stand while you make the crust. Fold filling into crust in pie pan.

CHERRY PIE TOPPING:

2 1/2 inch diameter dough ball
1/4 c. sugar
1/4 c. slivered almonds, chopped
2 tbsp. wheat germ

Combine ingredients in a bowl with a fork. Crumble on top of pie with your fingers. Preheat oven to 400 degrees. Cover pie will tin foil. Cut small slits in top of foil. Bake for 1/2 hour. Uncover pie and continue to bake for 25 minutes. Cover again with foil, and bake another 10 minutes. Let cool overnight on a pie rack.

PIE CRUST:

1 1/4 c. white flour
3/4 c. whole wheat flour
1/2 c. Wesson oil
2 1/2 tbsp. milk
1 tsp. salt
1 tbsp. sugar

Combine ingredients in pie pan with a fork. Reserve a dough ball about 2 1/2 inch diameter. Press dough into pie pan with your fingers. Flute edge with your knuckles. Put filling into pie pan. Crumble topping on top. Makes 1 pie.