Ingredients

• 1 (15 ounce) package double crust ready-to-use pie crust
• 4 cups Bing cherries, pitted and sliced
• 1 cup white sugar
• 1/4 cup instant tapioca
• 2 tablespoons lemon juice
• 1/4 teaspoon almond extract
• 1 tablespoon unsalted butter

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Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
2. Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
3. Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
4. Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.