Ingredients for Cherry Pie:
Pie crust - 1 (for a 9-inch double-crust pie)
Quick-cooking tapioca flour - 4 tbsp.
Salt - a pinch
White sugar - 1 cup
Almond extract - 1/4 tsp.
Vanilla extract - 1/2 tsp.
Unsalted butter - 1 1/2 tbsp.
Cherries - 4 cups (pitted)
Method of preparing the Cherry Pie:
Preheat the oven to 400°F / 200 C.
Place the bottom crust in the pie pan and set the top crust aside.
In a large mixing bowl, combine the tapioca, salt, sugar, cherries,
and extracts. Set aside for 15 minutes.
Turn it out onto the bottom
crust and dot it with butter.
Cover with the top crust, flute edges, and cut vents on top.
Place
the pie on a foil-lined cookie sheet – in case of drips.
Place in the oven and bake for 50 minutes, until golden brown.
Let
it cool for several hours before slicing.