Cherry Pie

[mos]

Cherry Pie

1-1/2 lb Bing cherries, pitted
1 cup sugar
1/4 cup instant tapioca
1 tbs lemon juice
1/4 tsp almond extract
15-oz pkg ready-to-use refrigerated pie crusts
1 tbs butter
1-1/4 cups frozen whipped topping, thawed

Preheat oven to 400°. Toss cherries with sugar, tapioca, lemon juice and almond extract until evenly coated. Let stand 15 min. Stir.
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with remaining pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
Bake 45 to 50 min or until juices form bubbles that burst slowly. Cool. Serve topped with the whipped topping. Serves 10

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