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Cherry
Pie
| 3 cups unsweetened pitted cherries
1/3 cup cherry juice cup ¼ cornstarch 1 cup sugar ¼ teaspoon salt 2 tablespoons margarine ¼ teaspoon almond extract 1 teaspoon butter Pastry for two-crust pie Mix cornstarch, sugar and salt and add
to pitted cherries and juice. Add almond extract. Pour into unbaked pastry
shell and dot with butter. Add top crust which has been gashed to let steam
escape. Dot top with butter and sprinkle with sugar. Bake at 450° F.,
for 10 minutes, then reduce heat to 350° and bake for 30 minutes.
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