Filling:
3 cans (16oz.) pitted, tart red cherries
1 C. sugar
1/4 C. quick-cooking tapioca
1 T. lemon juice
1/2 t. almond extract
dash salt
2 frozen 9-inch pie shells, thawed
Streusel:
1 C. all-purpose flour
1/2 C. firmly packed brown sugar
1 t. cinnamon
1/3 C. butter or margarine, softened
1. Drain cherries, reserving 1/2 C. juice. Combine all ingredients and let stand 20 minutes. Preheat oven to 400 degrees. Spoon filling into pie shells. Bake directly on a cookie sheet 35 minutes.
2. Meanwhile, in medium bowl combine flour, sugar, cinnamon. With pastry blender, cut in butter or margarine unti crumbly. Remove pies from oven; sprinkle on streusel and bake 10 minutes more or until bubbly.
Makes 2 pies, 8 slices each. about 210 calories per slice