Step 1

Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.

Step 2

Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.

Step 3

Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.