1 (15-ounce) package refrigerated pie crusts
1 (21-ounce) can cherry pie filling
3 cups fresh (pitted) or frozen red tart cherries
½ cup dried cherries
1 cup granulated sugar
3 tablespoons tapioca
½ teaspoon almond extract
milk (optional)
granulated sugar (optional)


Preheat oven to 375°F.

Prepare crusts as package directs; placing one crust into a 9-inch pie plate.

In large bowl, combine pie filling frozen cherries, dried cherries, sugar, tapioca and almond extract. Let mixture stand 15 minutes. Pour filling into crust.

Using a pastry wheel, cut remaining crust into 11( ½-inch) thick strips. Place strips on top of filling forming a lattice pattern. Flute or decorate edge as desired.

If desired, brush crust with milk and sprinkle with sugar.

Bake 50-60 minutes or until crust is golden brown and the filling is bubbly. Remove pie from oven and cool on a wire rack.

Makes 8 servings

Note: If crust begins to darken too much during baking; cover the edge with aluminum foil.

This recipe created by Hormel Foods.