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Breads and Baked Goods - Salads and Stuff - Soups
Vegetables - Main Dishes - Desserts

Blue-Ribbon Cherry Pie

1-1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter, softened
2 14.5 ounce cans pitted tart cherries, drained,
reserving 1/2 cup juice
1/4 teaspoon red food coloring
1/4 teaspoon almond extract
2 teaspoons lemon juice
Your favorite pie dough for double-crust 9-inch pie
    Preheat oven to 400 degrees. Drain cherries, reserving 1/2 cup of juice. Combine sugar, cornstarch and salt. Combine cherry juice, food coloring, almond extract and lemon juice. Add to dry ingredients, mixing well. Add cherries and mix again. Add butter and let stand for 15 minutes.
   Pour cherry mixture into bottom crust. Top with a crust and bake for 50 to 55 minutes.