Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 400 degree F oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.

Note: 2 cans (16 oz each) unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Recipe Courtesy of The Cherry Marketing Institute.