Red Cherry Pie
|Canned pitted tart red cherries||3 Cup (48 tbs) (Water Packed)|
|Cherries juice||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Quick cooking tapioca||2 Tablespoon|
|Almond extract||4 Drop|
|Red food coloring||10 Drop|
|9 inch lattice pie pastry||1 (For Top)|
Combine cherries and juice; stir in sugar, tapioca, almond extract, and dash salt.
Add food coloring, if desired.
Let stand 20 minutes.
Line 9-inch pie plate with pastry.
Fill with cherry mixture.
Dot with butter.
Trim crust 1/2 inch beyond edge of pie plate.
Roll remaining dough 1/8 inch thick; cut strips of dough 1/2 to 3/4 inch wide.
Lay strips on pie at 1-inch intervals.
Fold back alternate strips to center.
Lay one strip crosswise 1-inch from edge.
Return folded strips to original position.
Repeat with alternate strips to form lattice.
Trim lattice below outer rim of pie plate; fold lower crust over strips.
Seal; crimp edges high.
Bake at 400° till browned, 50 to 55 minutes. (Cover edges with foil to prevent overbrowning.)