Cherry Pie

2 (16-ounce) cans tart red cherries, pitted 

1½ cups granulated sugar

6 tablespoons cornstarch

Dash salt

2 tablespoons butter or margarine

½ teaspoon ground mace (optional)

¼ teaspoon vanilla extract

1/8 teaspoon almond extract

1/8 teaspoon red food coloring

Pastry pie shell, 2 (9-inch)

1 large egg

2 tablespoons water cold

Sugar

Drain cherries, reserving 1cup of juice. Set cherries aside.

In a large saucepan, stir ¾ cup of the sugar, cornstarch and salt. Stir in 1 cup cherry juice until smooth. Stirring, bring to a boil. Boil for 1 to 2 minutes or until thickened and clear. Remove from heat. Stir in remaining ¾ cup sugar, butter,  vanilla extract, almond extract, food color and mace, until blended. Stir in cherries; set aside to cool.

Preheat oven to 400*

Fit piecrust loosely, into a 9-inch pie plate. Pour cooled filling into pie shell. Place the second piecrust, on top of cherry filling. Trim both crusts ½ inch beyond rim of pie plate. Fold edges under seal and flute. Cut a decorative design in center of pie to permit steam to escape.

Beat egg with water. Brush top of pastry with egg mixture and sprinkle with sugar.

Bake: 25 to 30 minutes, or until crust is golden brown. Cool to room temperature before serving.