Triple Cherry Pie 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Hormel Foods.