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Category   Desserts - Breads
Sub Category   None

2 - 9 inch pie crusts
5 c. fresh, sour cherries or 1 1/2 lbs. frozen cherries
3/4 c. sugar
3 Tbs. instant tapioca
1/4 tsp. almond extract
1 large egg, separated
2 tsp. sugar

Pit cherries. Stir together cherries, sugar, tapioca and almond extract in large bowl. Let stand 15 minutes (45 minutes for frozen cherries), stirring occasionally. Adjust oven rack to lowest position. Heat oven to 425 degrees. Lightly beat egg white until foamy, and brush bottom of pie pastry. Spoon in filling. Beat egg yolk with 1 Tbs. water and brush edge of pastry. Cut second pie crust into strips. Weave strips over filling for lattice crust. Trim ends and flute. Brush strips and edge with yolk mixture. Sprinkle with 2 teaspoons sugar. Place on cookie sheet. Bake 10 minutes. Cover edge of pastry with foil. Bake 50 minutes more or until juices in center bubble (60 minutes for frozen cherries). If lattice darkens, cover loosely with foil. Cool on wire rack.

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