Elaine Pearson | O’Donnell, Lyntegar EC

This recipe has long been a family favorite, says Pearson, although she’s tweaked the old standby over the years. “I have added and taken away until it is just right for us,” she says.

1 can (14 ounces) sour cherries, drained and chopped
2 1/2 tablespoons tapioca
1 cup sugar
1/2 cup cherry juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Red food coloring (optional)
2 9-inch pie crusts, unbaked
Ground nutmeg, to taste
2 tablespoons (1/4 stick) butter, cut into small chunks
Cinnamon to taste
Sugar

1. Preheat oven to 325 degrees.

2. Combine the cherries, tapioca, sugar, cherry juice, almond extract, salt and food coloring, if using, in a mixing bowl and let mixture stand for a few minutes.

3. Pour into an unbaked pie crust that has been lightly dusted with nutmeg. Dot with butter.

4. Cut second crust into strips and make lattice-type top crust. Sprinkle generously with cinnamon and sugar.

5. Bake until bubbly and nicely browned.