Cherry Pie
Use canned pitted red tart cherries, fresh pitted cherries or frozen pitted cherries.

Yield: 8 slices per pie

• Pastry for Two-Crust Pie
• 2 (16 ounce) cans pitted red tart cherries, drained or 4 cups fresh or frozen cherries
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon almond extract (optional)

• 2 tablespoons margarine or butter

Preheat oven to 425 degrees F.

Prepare pastry for Two Crust Pie - 9 inch pans.

In a large bowl, combine cherries, sugar and flour; toss light to mix. Sprinkle with almond extract. Spoon into pastry lined pie pans. Dot with margarine. Top with remaining pastry or make a lattice crust. Fold edges of top pastry under bottom pastry. Press together to seal and flute edges. Cut slits in several place in top of pastry.

Bake at 425 degrees F. for 35 to 45 minutes or until juice begins to bubble through the slits in the crust.