|Pitted pie cherry||3 Cup (48 tbs)|
|Juice||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Rye flour||4 Tablespoon|
|Red food coloring||1⁄2 Teaspoon|
|Almond flavor||2 Teaspoon|
|9 inch double crust pie pastry||1|
|Evaporated milk/Cream||2 Tablespoon|
Drain pie cherries, reserving juice.
Measure 3/4 cup.
Combine sugar and rye flour in a medium saucepan, and mix until no lumps remain.
Stir in 3/4 cup cherry juice.
Cook over medium high heat until thickened, stirring constantly.
Add cherries, butter or margarine, food coloring, and almond flavoring.
Pour into pastry lined pan.
Cover with top crust which has been slit to allow steam to escape.
Seal and flute edges.
Spread cream over top crust.
Bake in a 400°F. oven for 55 minutes or until browned and bubbly.