Regal Cherry Pie

Pastry for 2 crust 9 inch pie
2 Cans (16 oz. / 454 g. each) Pitted Tart Cherries (water-pack)
1/3 Cup / 80 ml Watkins Tapioca Dessert Mix
1/4 teas. / 1.2 ml Watkins Almond Extract
1 teas. / 5 ml Lemon Juice
4 to 6 Drops Red Food Color
1 Cup / 250 ml White Sugar
1 Tbsp. / 15 ml Butter
1 Tbsp. / 15 ml Milk
1 teas. / 5 ml White Sugar
Sweetened Whipped Topping flavored with Watkins Vanilla

Drain cherries, reserving liquid. Measure 1/3 cup / 80 ml reserved liquid into mixing bowl. Add Dessert Mix, Almond Extract, lemon juice, food color, cherries, and 1 cup sugar. Mix and let stand 10 minutes. Fit one of the rolled-out pastry crusts into bottom of 9 inch / 23 cm pie pan, leaving 1/2 inch / 1 cm rim. Fill with cherry mixture. Dot with butter. Moisten pastry rim with water. Roll out remaining crust and cut into 16 strips. Place strips lattice-fashion on top of pie. Flute or firmly press down edges, trimming if necessary. Brush pastry with milk and sprinkle with 1 teas. sugar. Place on center rack with a pan on lower rack to catch any drippings. Bake at 425 degrees F / 220 C for 45 to 50 minutes or until juices are bubbly. If necessary cover edges and top with foil to prevent over-browning. Makes 10 servings.

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