Filling:

2 cans (14.5 ounces each) pitted tart red cherries in water, undrained

3 tablespoons quick-cooking tapioca

3/4 cup sugar

1 tablespoon butter or margarine

Dash salt

1 cup dried blueberries

1/4 teaspoon almond extract

 

Crust:

1 package (15 ounces) refrigerated pie crusts, softened as directed on package

 

Directions:

Drain cherries, reserving 3/4 cup juice. In 2-quart saucepan, combine reserved juice, tapi- oca, sugar, butter and salt. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute longer. Remove from heat. Stir in drained cherries, blueberries and almond extract. Cool 15 minutes.

 

Heat oven to 375°F. Make pie crust as directed on package for two-crust pie using 9-inch pie pan. Spoon filling into crust-lined pan. Top with lattice crust,* by cutting the second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling by laying half of the strips in one direction, rotating pan one-quarter turn and laying remaining strips at right angles directly over the first strips. Fold excess crust under and press together to form crust edge; flute.

Bake 35 to 45 minutes or until crust is golden and filling is bubbly.

 

8 servings