- 2 1- lb. cans red sour pitted cherries
- 1 3/4 C sugar
- 1/8 tsp salt
- 1/2 tsp almond extract
- 5 1/2 T tapioca
- 1/2 C water
- Biscuit crust
Preheat over to 425°.
Drain juice from cherries into saucepan.
Stir in sugar, salt, extract, tapioca and water.
Stir well; set aside about 15 min., until it thickens and becomes clear.
Set aside while preparing biscuit topping, then turn into deep baking dish about 7x10".
Top with biscuit crust; bake in 425° oven about 25 min. until top is brown and crisp.
Makes 10-12 servings.