Cherry Pie Recipe*****
- 11/2 cups 1-1/2 all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/4 cup ice water
- 2 cans (16 ounces each) tart cherries
- 1 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- red food coloring, 10 drops
Directions In a large bowl, combine flour and salt; cut in shortening until crumbly.
Gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half. Roll out one portion.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice.
Gently stir in the cherries; let stand for 15 minutes.
Pour into the crust.
Dot with butter.
Roll out remaining pastry; make a lattice crust.
Seal and flute edges.
Bake at 375° for 55-60 minutes.
Cool on a wire rack.
Yield: 6-8 servings.