Preheat oven to 375°F.
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 9-inch pie plate
with half the pastry. Fill with cherry mixture. Dot with butter.
Roll out remaining pastry
and cut into six strips about 1-inch wide and 10-inches long. Weave into
a lattice pattern over cherries. Trim edges, pinching top and bottom crusts
Bake in a preheated 375°F
oven 50 to 60 minutes, or until crust is golden and filling is bubbly.
If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
Let cool before serving.
Makes 8 servings.
This recipe from www.inmamaskitchen.com
Adapted with permission
from the Washington State Fruit Commission. Thank you.
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