- double finished pie crust - 1 piece
- tapioca - 2 Art. spoons
- salt - 1/8 teaspoons
- white sugar - 1 glass
- cherry seedless - 4 Cups
- almond extract - 1/4 teaspoons
- Vanillin - 1/2 Teaspoon
- ghee - 11/2 Art. spoons
1) Preheat the oven to 400 degrees Fahrenheit (205 C). Lay the main cake on a baking tray, and the cake that we will use as a roof to put aside. 2) In a large bowl, mix tapioca, salt, sugar, cherry, vanillin and almond extract. Allow this mixture to settle for 15 minutes. Place the mixture on the bottom cake, over the oiled with dots. Close the filling with a second crust, make grooves on the edges with fingers, and small incisions on top. Put the foil on the baking tray and then the cake. 3) Bake in a preheated oven for 50 minutes.
Servings: 8