| Cherry Pie ~(from cans) 2 cans (1 lb) pitted tart cherries, water packed 2� tbls quick cooking tapioca � tsp salt � almond extract 1 tsp lemon juice 4 drops red food color 1� cups sugar (1� cup for sweet pie) 1 tbls butter Almond Pie Crust* Drain cherries. Measure 1/3 liquid into mixing bowl. Add tapioca, salt, almond extract, lemon juice and food coloring - then cherries and 1 cup sugar. Mix and let stand while making pastry. Fill pie dough lined pan with mixture. Dot with butter. Sprinkle with remaining sugar. Moisten rim with water. Adjust lattice top; flute edges. Cover edges with foil and bake in 425 degree oven for 40-45 minutes. Almond Pie Crust 2 cups flour 2/3 cup shortening 1 tsp salt 6 tbls ice water � tsp almond extract Cut dry ingredients together. Add combined liquid. Mix lightly. Divide in half. Roll each half out. Line 9" pie pan. Trim �" beyond outer rim of pan. |