570g Northwest fresh sweet cherries (about 1 pound), pitted
570g fresh or frozen tart cherries – pitted
113g dried tart cherries
170g granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
Pastry for 2-crust, 9-inch pie
1 tablespoon butter, chopped
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Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca, 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 23cm pie plate with half the pastry. Fill with cherry mixture; dot with butter. Roll out remaining pastry and cut into six strips about 2.5cm wide and 25cm long. Weave into a lattice pattern over cherries. Trim edges, pinching top and bottom crusts together.
Bake in a preheated 190°c oven 50 to 60 minutes, or until crust is golden and filling is bubbly. If necessary, cover edge of crust with aluminium foil to prevent overbrowning. Let cool before serving.