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Cherry Pie

pastry for two crust pie
2 cans pitted red tart cherries, drained
1 1/4 cups sugar
1/4 cup flour
2 tbs margarine or butter

Prepare pastry for two crust pie using 9 inch pie pan. Heat oven
to 425 degrees. In large bowl, combine cherries, sugar, and flour;
toss lightly to mix. Spoon into pastry lined pan. Dot with margarine.
Top with remaining pastry; fold edge of top pastry under bottom
pastry. Press together to seal; flute edge. Cut slits in several
places in top pastry. Bake at 425 degrees for 35 to 45 minutes or
until juice begins to bubble through slits in crust.

Four cups fresh red tart pitted cherries can be substituted for
the canned cherries.

If desired, top with lattice crust, brush with beaten egg white
and sprinkle with sugar.

If desired, sprinkle cherries with 1/4 tsp. almond extract before
dotting with margarine.

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