Makes 2 9″ pies
2 Double pie crusts
6 cups fresh sour cherries
6 Tablespoons Kraft Minute Tapioca
3 and 1/4 to 3 and 1/2 cups sugar
1/2 tsp almond extract
Mix cherries, tapioca, sugar, and almond extract. Let stand 15 minutes.
Preheat oven to 400 degrees. Par-bake pie crust bottoms (2) for about 5 minutes. Pour cherry mixture in to crusts. Top with second crusts or lattice tops. Bake for about 50 minutes or until juices form bubbles that burst slowly. Cool for a couple of hours before serving.