Double Cherry Pie Recipe

The holidays would not be complete without at least one cherry pie.

• 4 cups frozen unsweetened tart cherries
• 1 cup dried tart cherries
• 1 cup granulated sugar
• 2 tablespoons quick-cooking tapioca or cornstarch
• 1/2 teaspoon almond extract
• 1/2 teaspoon tart cherry juice concentrate
• Pastry for 2-crust, 9-inch 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 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Make a lattice top out of the remaining pastry. Seal and flute edge. Bake in a preheated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning. Makes 8 servings. Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Dried cherries are available at selected supermarkets and gourmet and specialty food stores.