At the health food store I shop at they have a vegan pie crust mix that I usually pick up to save time. If you can’t find it I’m sure you can google one that’s fairly easy. For prep, wash and pit 4 cups of cherries, if you are using frozen cherries you can get them already pitted but up it to 5 cups (if frozen, thaw before using). Preheat the oven to 400 degrees. You will need a top and bottom crust, prepare the crust according to the directions and place the bottom crust in a 9” pie pan. In a LARGE bowl mix together 4 tablespoons of tapioca, 1/8 teaspoon of salt, 1 cup of sugar, ½ teaspoon of vanilla extract, and ½ teaspoon of almond extract. Fold in the cherries and let them sit for 15 minutes coated in all the other stuff. Next put the filling in the pie pan. Cover with the top crust and flute the edges to seal. Before placing in the oven cut vents in the top of the pie. Place the pie pan on a baking sheet in case of overflow and bake for 50 minutes. YUM!
