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Very Cherry Pie

4 cups frozen tart red pie cherries
1 cup dried tart cherries
1 cup sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
Pastry dough for double crust 9" pie
1/4 teaspoon ground nutmeg
1 tablespoon butter

Combine frozen cherries, dried cherries, granulated sugar, tapioca
and almond extract in a large mixing bowl; mix well. (It is not
necessary to thaw cherries before using.) Let cherry mixture stand
for 15 minutes. Line a 9 inch pie plate with pastry; fill with
cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top
crust, cutting slits for steam to escape. Bake in a preheated
375 F. oven for one hour, or until crust is golden brown and filling
is bubbly. If necessary, cover edge of crust with aluminum foil to
prevent oven-browning. Makes 8 servings.

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