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This classic recipe is sure to please family and friends.
Makes 6 to 8


• 1 package refrigerated pie crust for 9-inch pie
• 2 (20 or 21 ounce) cans cherry pie filling
• 1/2 teaspoon almond extract

Line a 9-inch pie pan with pie crust. Trim crust along pan edge. Pour cherry pie filling evenly into crust. Sprinkle with almond extract, if desired.

Place second crust over filling. Wrap excess top crust under bottom crust. Press edges together with a fork. With a knife, cut slits in top crust.

Bake in preheated 400-degree oven 35 to 40 minutes, or until crust is golden brown. Cover edge of crust with strips of foil, if needed, to prevent overbrowning.

Note: If desired, 1 cup of dried cherries can be mixed with the cherry filling before baking for added cherry flavor.

Nutrition Info:
Nutrition Facts per serving: 269 cal., 2 g total fat (1 g sat. fat), 60 g carbo., 2 mg chol., 1 g pro., 1 g fiber, 69 mg sodium. Daily RDA values: 8% vit. A, 10% vit. C, 2% calcium, 2% iron.

For more cherry recipes and tips, visit


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