Real Cherry Pie
This can be made with no sugar, only a little maple syrup to sweeten, and it still tastes good.
1/4 cup of sugar, optional, and can be increased to taste. (We use maple sugar)
2 T Tapioca starch
1/4 cup maple syrup
2 cans red tart pie cherries
1 tablespoon ghee
Preheat the oven to 400F. Drain the cherries and reserve 1/4 cup of the juice, plus 2 tablespoons of juice in a separate bowl. In a sauce pan, stir the 1/4 c. cherry juice and maple syrup together.
Combine the tapioca with the 2 Tablespoons of juice to dissolve the tapioca, then add to the sauce pan. Add the sugar, if wanted. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in cherries and almond extract. Pour filling into pastry lined pie pan. Dot with ghee. Adjust crust, seal, and vent. Bake 30-40 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing. Makes 8 servings.