Double Cherry Pie

Dried cherries add a tangy flavor to the traditional.

Ingredients:
4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 cup granulated sugar
2 tablespoons quick cooking tapioca
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie (use refrigerated pie crust) 1/4 teaspoon ground nutmeg
1 tablespoon butter

Directions:
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-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with foil to prevent over browning.

Note: 2 (16 ounce) can unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Dried cherries are available at gourmet and specialty food stores and at select supermarkets.

Makes 8

Nutrition Info:
Nutrition Facts per serving: 237 cal., 3 g total fat (2 g sat. fat), 50 g carbo., 5 mg chol., 2 g pro., 2 g fiber, 47 mg sodium. Daily RDA values: 20% vit. A, 2% vit. C, 0% calcium, 4% iron.