INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees. Place a piece of foil on the bottom of the
oven to catch any drips.
In a large bowl, whisk together the 3/4 cup sugar, tapioca, and cornstarch.
Toss in the cherries and almond extract and set aside for
15    minutes.
Remove the pie plate from the freezer and, using a pastry brush, lightly
moisten the dough along the rim with water. Toss the cherry mixture briefly
and spoon it into the unbaked pie shell. Place the dough cut-outs around
the outside edge, overlapping them slightly. One the outside circle is
complete, begin another concentric row of overlapping dough hearts. Leave a
few open spaces here and there which will act as vents. If using different
size cutters, use the larger ones near the edge and the smaller ones in the
center.
When the pie is completely covered, brush the top lightly with cold water
and sprinkle evenly with remaining tablespoon of sugar. Bake for 20 minutes
until the pastry begins to brown. Lower the heat to 375 degrees and bake
until the top is nicely browned and the juice is bubbling out, about 15
minutes more. Cool on a rack for at least 2 hours.
Yield: one 9-inch pie
Recipe by: Cooking Live Show #CL8923 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

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