*Pillsbury Pie crust, 2 Red Sour Cherries, 5 cup, without pits Minute Tapioca, 3 tbsp *McCormick Pure Almond Extract, .25 tsp *Splenda Sugar Blend, .75 cup (
Pre-heat oven to 400 degrees. Mix last 4 ingredients and let sit for 5 minutes. Line a pie plate with first crust. Add cherry mixture. Top with 2nd crust, seal edges and flute. Cut vents in top crust. Bake for 45-50 minutes, until crust is golden brown and fruit bubbles are popping slowly.