Add this awesome fruit pie to your next picnic!

Ingredients

3 — 14-1/2 oz. cans pitted tart cherries, undrained
1 cup dried cherries
1/2 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
9″ pastry for double-crust pie
1 tablespoon butter

Directions

~Drain cherries, reserving one cup of juice. Set cherries aside.

~In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for five minutes. Drain and set aside to cool.

~In a large bowl, combine the tart cherries, dried cherries, and extract. In a small bowl, combine the sugar, cornstarch, salt, and nutmeg. Add to cherry mixture; toss to coat.

~Divide dough in half so that one portion is slightly larger than the other. Roll out the larger portion to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter.

~Roll out the remaining pastry to fit the top of the pie. Place over filling. Trim, seal, and flute edges. Cut slits in pastry. Bake at 375° for 40 to 45 minutes (or until crust is golden brown and filling is bubbly). Cover edges with foil during the last 30 minutes to prevent over-browning, if necessary. Cool on a wire rack.

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