Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Very Cherry Pie

4 cups frozen unsweetened tart cherries*
1 cup dried tart cherries
1 cup granulated sugar
2 T. quick-cooking tapioca
½ t. almond extract
Pastry for (9-inch) double-crust pie
¼ t. ground nutmeg
1 T. butter

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Preheat oven to 375°F. Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes. Line a 9” pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning. Makes 8 servings. *Two (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

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