Ingredients
Instructions
- Preheat oven to 400 degrees F.
- Place rolled out crust in bottom of pie place.
- Roll out top crust and set aside.
- In a large bowl combine tapioca, salt, sugar, cherries, and extracts.
- Let stand 15 minutes.
- Turn out into bottom crust and dot with butter.
- Cover with top crust, flute edges and cut vents in top.
- Place pie on foil lined cookie sheet, in case of drips.
- Bake for 50 minutes, until golden brown.