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Deep-Dish Cherry Pie

6 cups pitted tart red cherries
3/4 cup sugar
3/4 cup packed brown sugar
3 tablespoons cornstarch
1 teaspoon almond extract
few drops red food coloring, optional
dash salt
3 to 4 tablespoons butter or margarine

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons shortening
4 to 5 tablespoons ice water
milk or cream
additional sugar

In a large mixing bowl, combine cherries, sugars, cornstarch,
extract, food coloring and salt. Place in a greased 1-1/2-qt. to
2-qt. casserole. Dot with butter. Set aside. For crust, combine
flour, sugar, salt and nutmeg. Cut in shortening. Add water, a
little at a time, until a dough forms. Do not overmix. Roll out
on a floured surface to fit the top of the casserole. Place on
top of the cherries, pressing against the sides of the dish. Cut
decorative designs or slits in center of crust. Brush with milk
or cream and sprinkle with sugar. Bake at 350 for 1 hour or until
crust is golden brown. Cool at least 15 minutes before serving.
Yield: 8-10 servings.

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