My favorite pie

Made with cherries Margy picked at our local orchard last year and froze. A nice gesture as she is not partial to cherry pie. It's my favorite however and once you have a fresh one the canned variety will disappoint. This recipe calls for a little almond extract, a nice addition. The listed sugar amounts make a fairly tart pie, add more for a sweet tooth. This time I added a cup of blueberries too just because we had them.

Cherry Pie

4 cups sour cherries

1/2 cup cherry juice

1/3 cup brown sugar

1/3 cup sugar

4 T. minute tapioca

1 T. butter

1/8 t. almond extract

Pastry for 1 1/2 10" crusts for lattice top
Combine cherries, juice, sugars, and tapioca
Let stand 15 minutes.
Pour into pastry-lined pie plate. Dot with butter.
Place crust or strips on top as preferred.
Bake at 425 for 10 minutes, then 375 for 30 minutes.

The recipe is in this book, published in 1957,  a favorite of the Frysinger family. It also contains the family's chosen unique pancake recipe. Margy received her own copy after leaving home. It is inscribed:

To make use of that 1/4 Dutch blood!
With love, Dad & Mom  6/1974