Traditional Cherry Pie

*note- you may substitute 4 cups of frozen unsweetened tart cherries If
using canned cherries, drain them well. Discard the juice or save for
another use. If using frozen cherries, it is not necessary to thaw them.
Combine well drained canned cherries or frozen cherries, granulated sugar,
tapioca and almond extract in a large mixing bow; mix well. Let stand 15
minutes. Line a 9 inch pie plate with pastry; fill with cherry mixture. Dot
with butter. Adjust top crust, cutting slits for steam to escape, or cut
top crust into strips and make a lattice-top pie. Bake in a preheated
400-degree oven 50 to 55 minutes, or until crust is golden brown and
filling is bubbly. George Washington’s favorite dessert!