Cherry Pie Filling |
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1 1/4 cups granulated sugar
2 tablespoons quick-cooking tapioca
5 cups fresh cherries
1/4 teaspoon almond extract
Mix sugar and tapioca in a large bowl. Add cherries and toss until cherries are thoroughly coated. Set aside for about 20 minutes, or until syrup forms, stirring mixture occasionally. Pour mixture into pie pastry of your choice and bake as usual.