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Makes 8 servings.

4 cups frozen pitted tart cherries
1 cup dried tart cherries
½ cup honey
2 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
½ teaspoon almond extract
¼ teaspoon ground nutmeg
Pastry for 2-crust 9-inch pie

Combine tart cherries, dried cherries, honey, tapioca, lemon peel, almond extract and nutmeg in a large bowl; mix well.

Let stand 15 minutes. (It is not necessary to thaw frozen tart cherries before using.)

Line a 9-inch pie plate with half the pastry.

Fill with cherry mixture.

Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 375-degree oven for 55 to 60 minutes, or until crust is golden brown and filling is bubbly.

If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

Recipe courtesy of the Cherry Marketing Institute


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