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Ingredients
- Crisco pastry for a double crust
- 3/4 C sugar
- 3 Tbs all-purpose flour
- 1/8 tsp salt
- 1/4 C cherry juice
- Few drops red food coloring, if desired
- 3 1/2 C (two 1 pound cans) drained red sour pitted cherries
- 1 Tbs butter
- 1/2 tsp almond extract, if desired
Details
Preparation
Step 1
Blend sugar, flour, and salt in a medium saucepan. Blend in cherry juice and red food coloring. Add cherries; cook and stir over medium heat until mixture has boiled 1 minute. Remove from heat, stir in butter and almond extract.
Set aside to cool while you mix and roll the crust. Pour into a pastry-lined 9 inch pie plate. Cover with top crust; seat and flute edge. Cut slits for escape of steam. Bake at 400* for about 30 minutes, until desired brownness.
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