Cherry Pie (red cookbook)

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Step 1

Drain cherries; reserve 1 cup liquid. In a sauce- pan combine 34 cup of the sugar, the corn- starch, and dash salt. Stir in reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in remaining 3%4 cup sugar, the cherries, butter or margarine and almond extract. If desired, stir in red food coloring. Let stand while preparing pastry. Fill a pastry-lined 9-inch pie plate with cherry mix- ture. Adjust lattice crust; flute edge. Cover edge of pie with foil, Bake in a 375° oven for 25 minutes. Remove foil; bake for 25 to 30 min- utes more or till crust is golden. Cool on a wire rack before serving. Makes 8 servings.