Nancy’s Cherry Pie Filling

Filling for 1 regular double crust pie

5 C. pitted pie (sour) cherries

1 C. sugar

1/8 tsp. allspice           

1/8 tsp. cinnamon

¼ tsp. almond extract

1 T. brandy

3 T. tapioca

3 to 4 T. butter

Mix all together and let sit while pie crust is chilling.  Fill crust with cherries and dot with butter (about 3 or 4 T.).  Top with crust and crimp.  Cut slits in crust and sprinkle with sugar.  Bake at 400 Degrees for an hour or so.  Filling will be bubbling out of top when done.  If the crust browns too quickly, cover loosely with foil.

Cool at least ½ hour before cutting.