1 recipe for a 9-inch double crust pie (see below)
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

Make pie crust. Preheat oven to 400 degrees. In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Put into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet—in case of drips! Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

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