Yum! Cherry pie!

Another ah-mazing recipe from Kraft Foods!


What You Need4 cups pitted fresh sour cherries 1-1/2 cups sugar 3 Tbsp. MINUTE Tapioca 1/4 tsp. almond extract 1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts) 1 Tbsp. butter or margarine, cut up Make It
PREHEAT oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.

PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Kraft Kitchens TipsSubstituteSubstitute frozen sour cherries, thawed and drained, for the fresh sour cherries.How to Make Lattice-Top PiePrepare bottom crust and fill with cherry filling as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place five of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.Jazz It UpServe topped with 1-1/2 cups thawed COOL WHIP Whipped Topping.