- 1 pre-baked 9 inch pie shell*
For the Topping:
- 3/4 cups flour
- 1/2 cup sugar
- pinch of salt
- 1/2 cup raw almonds, chopped*
- 6 tbsp unsalted butter, cut into small pieces
For the Filling:
- 1 tbsp quick-cooking tapioca
- 3 tbsp sugar
- 4 1/2 cups tart cherries, pitted*
Directions
- Preheat oven to 375*F.
- Mix the flour, sugar and salt together in a small bowl. Add the butter, working it in quickly and lightly w/tips of your fingers.
- Stir in the almonds by hand and set aside.
- In another bowl, mix together tapioca and sugar.
- Layer the cherries into the pre-baked pie crust in thirds, alternating them with a sprinkling of tapioca mixture. Cover the cherries with the topping, pressing down on it gently. Bake 45 minutes until golden brown.
