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Cherry Pie
Yield: 6 servings

2 2/3 cup pastry flour
1 tsp salt
1 1/4 cup vegetable shortening
8 to 12 tbsp ice water

2 16-oz cans pitted tart red cherries (water pack)
1/3 cup liquid from cherries
3 Tbsp quick-cooking tapioca
1/4 tsp salt
1/4 tsp almond extract
1 tsp lemon juice
1/2 tsp red food coloring
1 1/4 cup sugar
1/8 tsp ground cinnamon
1/16 tsp ground cloves
2 Tbsp butter or margarine

Combine flour and salt in large mixing bowl. Cut shortening into
flour mixture, using pastry blender, until mixture resembles coarse
crumbs with a few pea-size pieces. Sprinkle 4 tablespoons ice
water over mixture and toss mixture with two forks. Sprinkle
another 4 tablespoons ice water over mixture and toss mixture again.
If mixture can be pressed together to form a solid mass do not add
additional water. If mixture is still crumbly, add additional ice
water 1 tablespoon at a time, tossing mixture with forks, until a
mass can be formed. Divide mixture and form 2 balls of dough, one
slightly larger than the other. Press the larger ball of dough
into a disk and roll between sheets of waxed paper until 1/8-inch
thick. Line deep 9-inch pyrex pie plate with pastry and trim edges
to 3/4-inch beyond edge of plate. Set aside. Press remaining ball
of dough into a disk and roll between sheets of waxed paper until
1/8-inch thick. Set aside.

Drain cherries. Measure 1/3 cup liquid into mixing bowl. Discard
remaining liquid. Add tapioca, salt, almond extract, lemon juice
and food coloring, then cherries. Combine 1 cup sugar, cinnamon
and cloves. Pour sugar mixture over cherries. Mix and let stand
at least 15 minutes. Fill pastry with cherry mixture. Dot with
butter. Sprinkle with remaining sugar. Moisten rim with water.
Fit top pastry over filling. Turn top edge over bottom edge and
press firmly together, creating fluted edge. Cut vents in top to
allow steam to escape and juices to bubble. Bake at 425 degrees
for 15 minutes. Reduce temperature to 375 degrees and continue
baking for 35-45 minutes, or until filling is bubbling and crust
is golden brown. If edge of crust appears to be browning too quickly,
cover lightly with aluminum foil. Cool pie thoroughly on wire


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