Traditionalist may think you can only make a good cherry pie from tart (pie) cherries. I happen to disagree, so I thought I'd share my recipe so you can give it a try for yourself!
4 c washed and pitted sweet cherries
2/3 c sugar
3 T instant tapioca
1/2 t almond extract
9" double crust dough
Gently combine the cherries, sugar, tapioca and almond extract. Let sit for 15 minutes. In the meantime, line the pie pan with the unbaked bottom crust.
Add the cherry mixture into the prepared bottom crust. Add the top crust and crimp the edges. Cut the top three or four times with a small slit to vent the pie while it's baking.
Bake at 450 for 10 minutes. Reduce oven temperature to 350 and continue baking for 30-40 minutes until crust is golden brown and cherry filling is bubbling hot.
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