Cherry Pie

Directions

1. 1
   Line 9-inch pie pan with 1/2 pastry.
2. 2
   Save remaining and refrigerate both while making filling.
3. 3
   Put pitted cherries in bowl and toss thoroughly with tapioca sugar and lemon juice and almond extract.
4. 4
   Let stand for 10 minutes and pour into unbaked shell.
5. 5
   Dot with butter.
6. 6
   Cover with top crust and seal edges. Bake in preheated oven for 10 minutes at 450°.
7. 7
   Reduce heat to 350°
8. 8
   and continue baking for 40 minutes more.