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- 2 cans (15 oz.) tart red cherries in natural juice, reserve juice
- 1 can (30 oz.) Cherry Pie Filling
- 1 1/2 cups sugar
- 6 tablespoons flour
- 4 tablespoons Minute Tapioca
- 1/2 cup cherry juice from tart cherries
- 1 1/2 teaspoons almond extract
- 1/4 cup butter
- Turbinado sugar (coarse sugar) for sprinkling on top
- Equipment: one 10-inch deep dish pie pan
View Full Recipe at Pots and Pins
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