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
cup dried cherries
1 cup granulated sugar
3 tablespoons tapioca
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( -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.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Hormel Foods.